Arroz Carnaroli Cipriani
El Arroz Carnaroli de Cipriani, reconocido por su calidad excepcional, es un arroz de grano medio famoso por su alto contenido de almidón, que le otorga una textura firme y cremosa que se mantiene perfectamente durante la cocción. Estas características lo convierten en la elección ideal para preparar platos gourmet y creaciones culinarias del más alto nivel.
Cultivado en Casalbeltrame, un pequeño municipio italiano de 980 habitantes en la provincia de Novara, en la región de Piamonte, el arroz Carnaroli destaca por sus atributos distintivos. Sus granos medianos y alargados tienen una extraordinaria capacidad para absorber sabores mientras conservan su consistencia y cremosidad, convirtiéndolo en la opción preferida para risottos y otros platillos refinados apreciados por los amantes de la gastronomía.
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.