Semi-finished Classic Carnaroli – 1 Kg

In fact, Semi-finished Classic Carnaroli rice is a middle ground between brown and white (refined) rice, and by retaining part of its outer husk, it maintains more nutritional properties compared to fully polished rice.

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 Classic Semi-processed Carnaroli rice
• 600 g of pumpkin
• 500 g of mixed berries
• 2 tablespoons of extra virgin olive oil
• 1/2 glass of white wine
• 150 g of sugar
• Lemon juice
• Salt and pepper to taste
• Balsamic vinegar to taste
• Parmigiano Reggiano cheese
• Butter
• Rosemary
• Vegetable broth

 
INGREDIENTS FOR THE GORGONZOLA CREAM:
• 30 g of all-purpose flour
• 30 g of butter
• 150 ml of milk
• 200 g of Gorgonzola cheese
• 500 ml of whole milk

 
INSTRUCTIONS:
Prepare the pumpkin: cut it into slices and arrange on a baking sheet lined with parchment paper; season with salt, pepper, 2 tablespoons of oil, and rosemary sprigs, letting it marinate for 20 minutes. Then bake in the oven at 200°C (392°F) for 20 minutes. Once cooked, create a puree by blending the pulp in a mini food processor.
Prepare the berry sauce: put the mixed berries in a pot with a couple of tablespoons of water and sugar; bring to a boil, stirring occasionally over high heat, trying to prevent it from sticking. Immediately after, add the juice of one lemon and a pinch of salt, letting it simmer over medium heat for another 15 minutes. Now blend the sauce in a mini food processor, adding a bit of balsamic vinegar until it forms a smooth velvety sauce.
Prepare the Gorgonzola sauce: take 30 g of butter, 30 g of all-purpose flour, 150 ml of milk, and 200 g of Gorgonzola. In a small saucepan, melt the butter, add the sifted flour and milk, stirring with a whisk until the mixture thickens. Then add the Gorgonzola in pieces, stirring for a few minutes to blend everything together.Make the risotto: toast the rice dry, deglaze with white wine, and start adding the first ladles of broth. Continue this way for about 15 minutes, then add the pumpkin cream. After 3 minutes, remove the pot from the heat and add the Parmigiano Reggiano cheese.
Plate the dish, garnishing with a spiral of Gorgonzola cream and drops of berry sauce.