Mantova Italian Carnaroli Rice Description
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Riso Di Molinella
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Finest Italian Rice, Considered the "Caviar" of Risotto Varieties
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Product of Italy, Farmed in Exclusive, Ideal Growing Conditions
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Resistant to Overcooking, Perfect for Italian Risotto, Flan, and Rice Pudding
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Cooking Time 20 Minutes
Riso de Molinella Carnaroli Rice is harvested, hand-selected, and imported from Italy, and vacuum-packed for freshness. Rich in amylose, a substance which contributes to the grain’s notable firmness, Carnaroli is the preferred rice in restaurant kitchens worldwide for its versatility and resistance to overcooking. Its short, plump grains allow for maximum absorption of the most varied flavors. That’s why it’s ideal for use in slow-cooking dishes like risotto, flan and rice pudding.
Directions
Refer to product packaging for complete instructions.
After opening store in a cool and dry place.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: About 22
| Amount Per Serving | % Daily Value |
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| Calories | 160 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 36 g | 12% |
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| Dietary Fiber less than | 1 g | 2% |
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| Sugars | 0 g | |
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| Protein | 3 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 0% |
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| Iron | | 2% |
|
Other Ingredients: Carnaroli rice.
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Zucchini & Mushroom Risotto
[vc_row][vc_column][vc_column_text]Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
- 1-1/2 cups organic arborio rice (carnaroli rice or vialone rice, sorted and rinsed)
- 2 Tbsp. ghee (or vegan butter)
- 4 cups organic vegetable broth (store-bought or homemade, at room temperature)
- 1 cup lukewarm water
- 1/2 cup white wine (optional)
- 2 tsp. turmeric root (minced, or turmeric powder)
- 1/2 cup leek (chopped)
- 2 garlic cloves (minced)
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini (finely grated (should come to 2 cups))
- 1 cup shitake mushrooms (sliced)
- 1 tsp. umami blend spice
- Salt (to taste)
- Pepper (to taste)
- 1 tsp. truffle oil (or truffle powder)
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast (or Parmesan cheese, for serving)
- In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
- Add rice and stir frequently 2-3 minutes until slightly toasted.
- Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
- Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
- Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
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