{"id":6835057091,"title":"Riso Scotti - Carnaroli Rice \"Limited Selection\" - 850g","handle":"riso-scotti-carnaroli-rice-limited-selection","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e850g\u003c\/p\u003e\n\u003cp\u003eBig structured grains, with a unique solidity. You can use our Carnaroli rice matured for 18 months to prepare an extra-ordinary risotto!\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 24 Months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eORIGIN: ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRisotto with vegetables \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients – serves 6\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e450 g rice for risotto (Arborio or Carnaroli)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e200 g fresh asparagus, sliced\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2 zucchini (courgettes), cubed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e200 g fresh beans, shelled\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e200 g fresh peas, shelled\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e400 g\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003efresh ripe tomatoes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 onion, finely chopped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e4 tablespoons fresh parsley, finely chopped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1,5 l\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003evegetable stock\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e55 g unsalted butter\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eSalt \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFreshly grated Parmesan cheese, if you like\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003ePepper, if you like\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s2\"\u003eTraditional recipe\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eBoil tomatoes for 1 minute for peeling easily. Remove seeds and cube them. Prepare all the other vegetables.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFry lightly onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFlavour all these vegetables for some minutes and then pour into the mixture a glass of warm water; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium heat, for 20 minutes. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMeanwhile prepare vegetable stock and add it together with rice to vegetables. Cook for other 15 minutes, half-covered, stirring now and then with a wooden spoon. Add other stock only if necessary.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eWhile rice is cooking, clean, wash and chop parsley. Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice retire.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eServe hot with grated Parmesan; every guest sprinkles it over his risotto according to his taste.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s2\"\u003eFor a quicker and light recipe\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e- You can substitute butter with 12 tablespoons extra virgin olive oil.\u003cbr\u003e- You can cook all the vegetables without frying lightly onion.\u003cbr\u003e- You can use canned chopped tomatoes instead of fresh ripe ones. \u003cbr\u003e- We suggest adding 2 teaspoons dried bay leaves and 2 tablespoons dried chives to\u003cbr\u003e  ingredients; if you don't like onion, you can substitute it with some tablespoons of chives\u003c\/span\u003e\u003c\/p\u003e","published_at":"2016-05-30T16:39:00+05:30","created_at":"2016-05-31T10:56:06+05:30","vendor":"Riso Scotti","type":"Rice","tags":["Carnaroli","Rice"],"price":1700,"price_min":1700,"price_max":1700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21079419587,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Riso Scotti - Carnaroli Rice \"Limited Selection\" - 850g","public_title":null,"options":["Default Title"],"price":1700,"weight":850,"compare_at_price":null,"inventory_quantity":-8,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/AS-12-Caranaroli-Rice-Limited-Selection.jpg?v=1465980719"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/AS-12-Caranaroli-Rice-Limited-Selection.jpg?v=1465980719","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e850g\u003c\/p\u003e\n\u003cp\u003eBig structured grains, with a unique solidity. You can use our Carnaroli rice matured for 18 months to prepare an extra-ordinary risotto!\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShelf life: 24 Months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eORIGIN: ITALY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRisotto with vegetables \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients – serves 6\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e450 g rice for risotto (Arborio or Carnaroli)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e200 g fresh asparagus, sliced\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2 zucchini (courgettes), cubed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e200 g fresh beans, shelled\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e200 g fresh peas, shelled\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e400 g\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003efresh ripe tomatoes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 onion, finely chopped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e4 tablespoons fresh parsley, finely chopped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1,5 l\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003evegetable stock\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e55 g unsalted butter\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eSalt \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFreshly grated Parmesan cheese, if you like\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003ePepper, if you like\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s2\"\u003eTraditional recipe\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eBoil tomatoes for 1 minute for peeling easily. Remove seeds and cube them. Prepare all the other vegetables.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFry lightly onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFlavour all these vegetables for some minutes and then pour into the mixture a glass of warm water; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium heat, for 20 minutes. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMeanwhile prepare vegetable stock and add it together with rice to vegetables. Cook for other 15 minutes, half-covered, stirring now and then with a wooden spoon. Add other stock only if necessary.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eWhile rice is cooking, clean, wash and chop parsley. Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice retire.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eServe hot with grated Parmesan; every guest sprinkles it over his risotto according to his taste.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s2\"\u003eFor a quicker and light recipe\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e- You can substitute butter with 12 tablespoons extra virgin olive oil.\u003cbr\u003e- You can cook all the vegetables without frying lightly onion.\u003cbr\u003e- You can use canned chopped tomatoes instead of fresh ripe ones. \u003cbr\u003e- We suggest adding 2 teaspoons dried bay leaves and 2 tablespoons dried chives to\u003cbr\u003e  ingredients; if you don't like onion, you can substitute it with some tablespoons of chives\u003c\/span\u003e\u003c\/p\u003e"}

Riso Scotti - Carnaroli Rice "Limited Selection" - 850g

Product Description
QAR 17
Maximum quantity available reached.

850g

Big structured grains, with a unique solidity. You can use our Carnaroli rice matured for 18 months to prepare an extra-ordinary risotto!

Shelf life: 24 Months
ORIGIN: ITALY

Suggested recipe:

Risotto with vegetables 

Ingredients – serves 6

  • 450 g rice for risotto (Arborio or Carnaroli)
  • 200 g fresh asparagus, sliced
  • 2 zucchini (courgettes), cubed
  • 200 g fresh beans, shelled
  • 200 g fresh peas, shelled
  • 400 g  fresh ripe tomatoes
  • 1 onion, finely chopped
  • 4 tablespoons fresh parsley, finely chopped
  • 1,5 l  vegetable stock
  • 55 g unsalted butter
  • Salt
  • Freshly grated Parmesan cheese, if you like
  • Pepper, if you like

Traditional recipe

  1. Boil tomatoes for 1 minute for peeling easily. Remove seeds and cube them. Prepare all the other vegetables.
  2. Fry lightly onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes.
  3. Flavour all these vegetables for some minutes and then pour into the mixture a glass of warm water; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium heat, for 20 minutes.
  4. Meanwhile prepare vegetable stock and add it together with rice to vegetables. Cook for other 15 minutes, half-covered, stirring now and then with a wooden spoon. Add other stock only if necessary.
  5. While rice is cooking, clean, wash and chop parsley. Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice retire.
  6. Serve hot with grated Parmesan; every guest sprinkles it over his risotto according to his taste.

For a quicker and light recipe

- You can substitute butter with 12 tablespoons extra virgin olive oil.
- You can cook all the vegetables without frying lightly onion.
- You can use canned chopped tomatoes instead of fresh ripe ones.
- We suggest adding 2 teaspoons dried bay leaves and 2 tablespoons dried chives to
  ingredients; if you don't like onion, you can substitute it with some tablespoons of chives

Vendor: Riso Scotti

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