Classic Carnaroli – 1 Kg

Our Classic Carnaroli rice is obtained exclusively from controlled and certified seeds as “CLASSIC” and as “CARNAROLI FROM PAVIA CARNAROLI”.

The aforementioned characteristics, along with the exceptional compactness of the elongated grains with a small central part, make it one of the best rice qualities on the market and the flagship product of Cascina Alberona, which, after over 30 years in the rice agriculture sector, has the experience and production capabilities necessary for its cultivation and processing.

 
INGREDIENTS:
• 320 g of Carnaroli Classico rice
• 1 teaspoon of saffron pistils
• 2 tablespoons of extra virgin olive oil
• 1/2 glass of white wine
• White wine vinegar to taste
• Salt to taste
• 1 shallot or 1 onion depending on taste
• Butter to taste
• Parmigiano Reggiano to taste
• Light chicken or vegetable broth

 
PROCEDURE:
Prepare the light broth.
Then prepare the chopped shallot/onion and heat it in a pan with a tablespoon of oil, sauté it and set it aside.
Now toast the rice “dry”, without adding fats, pour in the wine and let it evaporate over high heat. Immediately add the onion sauté, prepared previously, and proceed with cooking the risotto, adding one ladle of broth at a time, making sure it is completely absorbed before adding more.Steep the saffron pistils in a little hot broth for a few minutes, then pour everything into the pot and continue cooking the rice.In a small pot, heat some white vinegar diluted with white wine and a knob of butter; we will use this mixture, once the rice is cooked and seasoned with salt, to stir our risotto together with the Parmigiano Reggiano. Let it rest for a minute and serve our Risotto alla Milanese.