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Principato di Lucedio Rice, Arborio
Principato di Lucedio Rice, Arborio
1.1 lb
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About
Details
Estate grown Superfino rice. Principato di Lucedio is one of Italy's finest rice growing estates. Located in the heart of the Piemonte region, the 800-year-old farm is home to Contessa Rosetta Clara Cavalli d'Olivola. The Contessa's father bought the historic estate in 1937, with its 12th century Cisternic abbey. The rice of Lucedio is grown in the flood plains surrounding the estate and is harvested once a year in surrounding September. After a few months of drying and storage, the grains are husked only when orders are received to ensure its freshness. The Contessa is proud to bring to your table an Italian rice with no equal. See reverse more information. Arborio is the best known and most popular variety of Italian rice. A shiny kernel of uniform pearl color, Riso Arborio is very smooth. This grain produces a dependably creamy risotto while maintaining its hearty texture. The plump grains expand as they cook, therefore absorbing larger amounts of liquid. Arborio is a distinctive grain worth its renowned fame. www.manicaretti.com. Product of Italy. Grown and Packed in Italy.
Directions
Risotto Method: Saute a finely chopped onion in 4 tablespoons of extra virgin olive oil. Add 2 cups of rice and stir until hot and evenly coated. Add 1/2 cup white wine and simmer until absorbed. Add 6 cups of hot broth, 1/2 cup at a time, stirring constantly and adding more broth when absorbed. Keep rice at a brisk simmer. cook until rice is al dente and creamy. 18-25 minutes, depending on the rice variety. Season with sea salt and freshly ground black pepper. Stir in Parmigiano-Reggiano cheese to taste. Remove from heat, cover and let rest for 3 minutes. Serves 4-6 people. Traditions: Stir in cubes of roasted pumpkin or any other type of squash. Add small cubes of Gorgonzola cheese, a few spoons of Mascarpone or Taleggio for a very hearty and flavorful risotto. Soften 1/2 cup dried porcini mushrooms in 1 cup of hot white wine. Drain and chop mushrooms and stir into risotto. Strain wine through cheesecloth and stir into rice mixture for more flavor. Top with sauteed sliced scallops or shrimp and zucchini for a very unique entree. For Risotto alla Milanese: Add 1 teaspoon Milanese: saffron threads to 1 teaspoon cup of hot broth and stir. Store rice in a cool, dry place away from excessive warmth, dampness or odor. For best results, keep rice in cloth bag, Do not seal or refrigerate.
About
Details
Estate grown Superfino rice. Principato di Lucedio is one of Italy's finest rice growing estates. Located in the heart of the Piemonte region, the 800-year-old farm is home to Contessa Rosetta Clara Cavalli d'Olivola. The Contessa's father bought the historic estate in 1937, with its 12th century Cisternic abbey. The rice of Lucedio is grown in the flood plains surrounding the estate and is harvested once a year in surrounding September. After a few months of drying and storage, the grains are husked only when orders are received to ensure its freshness. The Contessa is proud to bring to your table an Italian rice with no equal. See reverse more information. Arborio is the best known and most popular variety of Italian rice. A shiny kernel of uniform pearl color, Riso Arborio is very smooth. This grain produces a dependably creamy risotto while maintaining its hearty texture. The plump grains expand as they cook, therefore absorbing larger amounts of liquid. Arborio is a distinctive grain worth its renowned fame. www.manicaretti.com. Product of Italy. Grown and Packed in Italy.
Directions
Risotto Method: Saute a finely chopped onion in 4 tablespoons of extra virgin olive oil. Add 2 cups of rice and stir until hot and evenly coated. Add 1/2 cup white wine and simmer until absorbed. Add 6 cups of hot broth, 1/2 cup at a time, stirring constantly and adding more broth when absorbed. Keep rice at a brisk simmer. cook until rice is al dente and creamy. 18-25 minutes, depending on the rice variety. Season with sea salt and freshly ground black pepper. Stir in Parmigiano-Reggiano cheese to taste. Remove from heat, cover and let rest for 3 minutes. Serves 4-6 people. Traditions: Stir in cubes of roasted pumpkin or any other type of squash. Add small cubes of Gorgonzola cheese, a few spoons of Mascarpone or Taleggio for a very hearty and flavorful risotto. Soften 1/2 cup dried porcini mushrooms in 1 cup of hot white wine. Drain and chop mushrooms and stir into risotto. Strain wine through cheesecloth and stir into rice mixture for more flavor. Top with sauteed sliced scallops or shrimp and zucchini for a very unique entree. For Risotto alla Milanese: Add 1 teaspoon Milanese: saffron threads to 1 teaspoon cup of hot broth and stir. Store rice in a cool, dry place away from excessive warmth, dampness or odor. For best results, keep rice in cloth bag, Do not seal or refrigerate.
Common questions
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