Arroz Carnaroli Cipriani
Conocido por su calidad excepcional, el Arroz Carnaroli Cipriani es un arroz de grano medio famoso por su alto contenido en almidón, lo que le confiere una textura robusta y excelente que se mantiene notablemente bien durante la cocción. Estas características lo convierten en la opción ideal para elaborar platos gourmet y exquisiteces culinarias del más alto nivel.
Cultivado en Casalbeltrame, un pequeño municipio italiano de 980 habitantes en la provincia de Novara, Piamonte, el Arroz Carnaroli se destaca por sus atributos distintivos. Sus granos medio-largos poseen una notable capacidad de absorber sabores manteniendo a la vez una firmeza y cremosidad, lo que lo convierte en la opción preferida para risottos y diversos platos exquisitos apreciados por los amantes de la cocina.
Recetas Tradicionales
Rice and Peas
This is a very old Venetian recipe. The tiny sweet green peas from the islands in the lagoon make this taste more like a dessert than a rice dish. Risi e Bisi should end up much more all'onda (wavy" or more liquid) than regular risotto - almost like a soup - so be prepared to use at least a cup more stock. Although it is best when made with sweet fresh peas, you can use frozen petite peas to make Risi e Bisi
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 3 tablespoons unsalted butter (45g)
- 1 medium onion, finely chopped
- 1/2 celery rib, finely chopped
- 2 cups shelled fresh peas (about 2 pounds 900g unshelled)
- 2 cups chicken stock (500 ml)
- bouquet garni: 1 fresh thyme sprig, 1 bay leaf and 2 flat-leaf parsley sprigs tied in cheesecloth
- salt
- freshly ground pepper
Heat the butter in a 2-quart (2 liter) saucepan over medium heat. Add the onion and celery and cook, stirring constantly, until the onion is softened but not brown-3 or 4 minutes. Add the fresh peas, 2 cups (500 ml) stock, and bouquet garni and cook gently, uncovered, for 15 to 20 minutes. Season with salt and pepper. Prepare the risotto as directed in the basic recipe, stirring the cooked fresh peas and their juice or the thawed frozen peas into the rice when you begin cooking. Add enough extra stock at the end to make the risotto almost, but not quite, as liquid as a soup.