Riserva Alberona – 1 Kg
7,70 €
Pairings:
Ideal for risottos and exquisite dishes. Its grains do not overcook or break apart, making it a favorite in haute cuisine; however, even less experienced cooks can achieve great results.
Cooking time:
16-18 minutes.
Description
The aged grain is not only more resistant to cooking but also better at absorbing the seasonings of your recipe. It’s no wonder it’s the most loved quality by top chefs for preparing risottos.
RISERVA ALBERONA rice is a Carnaroli obtained exclusively from controlled and certified seed as “CLASSICO” and as “CARNAROLI DA CARNAROLI PAVESE.”
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.
Processing
Recommended Recipe
INGREDIENTS:
• 320 g of Riserva Alberona rice
• 8 Argentine prawns
• Anchovy sauce
• Truffle shavings to taste
• Smoked Crotonese ricotta
• 1/2 glass of white wine
• Butter to taste
• Salt to taste
• Vegetable broth
METHOD:
Start by cleaning the prawns in cold water, remove the shell and set aside the heads.
Remove the intestine and rinse the prawns under running water.
Prepare the knife-cut mixture and place it in a bowl with a bit of anchovy sauce and a pinch of coarse salt. Mix and let it rest in the fridge.
Take a saucepan and toast the rice “dry,” without adding fats, add the wine and let it evaporate over high heat. Then add one ladle of broth at a time, making sure it is fully absorbed before adding more.
Bring the risotto to the end of cooking, stir in the butter and Crotonese ricotta.
Plate and, in the center of the dish, with the help of a pastry ring, place the previously prepared prawn tartare.
Garnish with truffle shavings and serve.
