Mantova Riso Di Molinella™ Arborio Rice Description
Riso Di Molinella is grown in one of the best production areas of Arborio, the rice particularly suited for Italian Risotto.
For a long time the tow of Molinella has been identified with Arborio of the highest quality, cultivated and selected by people who have inherited competence and dedication from the older generation.
Riso Di Molinella is today, as in the past, a guarantee of origin that stands for absolute quality.
Buon Appetito!
Directions
Cooking and Enjoyment
Riso di Molinella Arboria Rice is a traditional, short-grain rice. It has higher protein and starch content than other rice, which is why it plumps up during cooking. The external layer cooks more, while the kernel - rich in starch - remains firm. After about 20 minutes cooking on the stovetop, the result is a sticky and creamy texture that defines the perfect "al dente" risotto. It is also recommended for flans and "mantecato" (creamy) rice dishes, including rice pudding.
*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 (2 oz)
Servings per Container: 22
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 1% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 38 g | 13% |
|
| Dietary Fiber | 2 g | 7% |
|
| Sugars | 0 g | |
|
| Protein | 4 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 2% |
|
Other Ingredients: Arborio rice.
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Classic Valencian Paella
[vc_row][vc_column][vc_column_text]Valencian paella is a vibrant Spanish dish that celebrates fresh, flavorful ingredients. This beloved classic combines chicken, shrimp and squid with savory vegetables in an expertly cooked base of saffron-infused rice. It’s truly an unforgettable taste experience! Pro tip: Using a true paella pan can make all the difference! To help the wide pan heat evenly, choose a broad heat source over a narrow one for perfect results.
Classic Valencian Paella
- 2 Tbsp. olive oil
- 1 lb. chicken thighs or breasts (cut into bite-size pieces)
- 1-1/4 tsp. Redmond Real Salt Sea Salt
- 1/2 tsp. black pepper
- 1/2 lb. squid (cleaned, cut into rings)
- 1/2 lb. large shrimp (peeled, deveined)
- 1-1/2 cups short-grain rice (such as bomba or calasparra rice)
- 4 cups chicken broth
- 2 tsp. saffron threads
- 1 medium onion (finely chopped)
- 1 red bell pepper (diced)
- 3 garlic cloves (minced)
- 1/2 cup peas (fresh or frozen)
- 2 medium tomatoes (grated or finely chopped)
- 1 tsp. smoked paprika
- Lemon wedges (for serving)
- Fresh parsley (for serving)
- In small bowl, add saffron threads to several tablespoons warm chicken broth. Steep 5-10 minutes to release color and aroma.
- In large, shallow pan (preferably a paella pan), heat olive oil over medium heat. Season chicken pieces with 1/4 teaspoon each salt and pepper and add to pan. Sear 6-8 minutes, turning occasionally, until golden brown on all sides. Remove chicken and set aside.
- In same pan, add squid and cook 1-2 minutes, just until they start to turn opaque. Remove and set aside.
- In same pan, add onion, garlic and red bell pepper. Sauté 5 minutes until softened. Add tomatoes and cook another 3-4 minutes until mixture thickens slightly.
- Stir in rice, smoked paprika and saffron with its liquid. Stir 1-2 minutes to toast rice lightly, coating it in tomato mixture.
- Pour in chicken broth and stir to distribute rice evenly across pan. Add chicken pieces back in, nestling them into rice. Adjust heat to low simmer. Cook without stirring 15-20 minutes, or until most liquid has absorbed. Check occasionally, adjusting heat as necessary to avoid burning.
- Arrange shrimp, squid and peas on top of rice. Cover with lid or foil, and cook additional 5-8 minutes, until shrimp is pink and rice is fully cooked.
- To achieve traditional crispy rice layer at the bottom (the socarrat), increase heat to medium-high for last 1-2 minutes. Listen for crackling sound and remove immediately from heat once you hear rice starting to crisp. (Note: Take care to prevent it from burning.)
- Cover pan with clean kitchen towel or foil and let paella rest 5-10 minutes. (Note: This helps the flavors meld and allows the rice to finish steaming.)
- Arrange lemon wedges and fresh parsley around edge of pan to be added to each serving. Serve straight from the pan at the table for an authentic experience.
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