Seggiano Organic Arborio Rice 500g

The perfection of this rice lies with the traditional stone husking, which guarantees the lightest shelling, thus maintaining the nutrients contained in the outermost layer of each grain intact. The presence of these nutrients is critical to the tast...

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Details

  • Flavours: Balanced
  • Cuisines: British, European
  • Ingredient features: Organic, Vegan

Nutritional information

  • Values per 100g:
  • Energy 349kCal; 1481kJ
  • Fat 0.6g, of which saturates 0.1g
  • Carbohydrates 78.0g, of which sugars 1.0g
  • Protein 7.4g
  • Sodium 4mg

Sophie's comment

This organic arborio rice makes a wonderful creamy risotto. If you think rice is just rice then try one of these Seggiano speciality rices with their wonderful natural flavours - I think you will be pleasantly surprised.

Seggiano Organic Arborio Rice 500g details and description

The perfection of this rice lies with the traditional stone husking, which guarantees the lightest shelling, thus maintaining the nutrients contained in the outermost layer of each grain intact. The presence of these nutrients is critical to the taste and texture of the cooked rice.

Risotto Rice from five generations of Vercelli rice growers The Grange Vercellesi of the fertile Po Valley, in northern Italy, are the historical centre of European rice production. Seggiano offers a selection of the highest quality speciality Italian rices cultivated by three long established Vercelli rice producing families, with their own in house rice husking facility.

Arborio, a famous risotto rice, is large grained; its final cooked consistency is a little al dente, as the starch of the centre of the grain remains firms whilst the outer part cooks more quickly, giving a creaminess to any risotto.

Contents: Seggiano organic arborio risotto rice 500g.

Risotto recipe:

In a large flat-bottomed pan, heat some extra virgin olive oil and add a finely chopped onion. Gently cook until the onion is transparent and then add a clove of finely chopped garlic to cook for a further minute. Stir in 200g rice until all the grains are coated with the oil. Lightly toast the rice for a few minutes, stirring, as the rice grains turn from opaque to slightly transparent. Add a half cup of white wine and cook gently until all the liquid has been absorbed. Then gradually add between 70ml and 1000ml of hot liquid stock, until the rice is cooked and all the liquid has been absorbed. At this point remove the pan from the heat, add a knob of butter and stir in some finely grated parmesan cheese. Cover and leave for a few minutes before serving.

This is the moment of mantecatura, when the risotto develops its classic rich, creamy flavour and texture. This basic risotto recipe can be varied with any choice of ingredients, which should be gently fried together with the onion and garlic, before adding the rice. Likewise, the stock liquid can be vegetable, fish or chicken based.

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