Rice & Risotto

Finished risotto with Mediterranean herbs, pieces of red and green peppers, eggplant, onions, carrots and celery. Easy preparation, perfect result.

Preparation: Steam the risotto mixture in a deep pan with a little olive oil until glassy. Deglaze with white wine as desired. Pour the boullion (approx. 1 litre) gradually, stirring frequently, so that the rice is always just covered with liquid. Cook until the rice is creamy and al dente. Season to taste with salt and pepper and refine with butter and grated Parmesan. SUPERIORE.DE

Ingredients: Carnaroli risotto rice 95% (Italy), vegetables 5% (zucchini, aubergines, peppers, carrots, chives, basil, parsley, onions)

Ready-to-use mixture for a perfect risotto with porcini mushrooms, vegetables and herbs. Simple preparation in just 15 to 20 minutes for four people.

Preparation: Steam the risotto mixture in a deep pan with a little olive oil until glassy. Deglaze with white wine as desired. Pour the boullion (approx. 1 litre) gradually, stirring frequently, so that the rice is always just covered with liquid. Cook until the rice is creamy and al dente. Season to taste with salt and pepper and refine with butter and grated Parmesan. SUPERIORE.DE

Ingredients: Carnaroli risotto rice 96% (Italy), boletus edulis 2,6%, carrots, chives, parsley, garlic

Arborio has a mealy core, good bite, ideal for Risotto alla Milanese. Absorbs a lot of liquid and still stays loose. The cooking time is about 17 minutes. SUPERIORE.DE

Ingredients: Arborio medium grain rice

This Vialone is a very pure rice whose grains are darker and rougher than those of conventional varieties. It is cultivated on medium-heavy soil, flooded with pure spring water and processed by hand. Recommended for its organoleptic properties and bite firm consistency by renowned cuisines of the world. Rich in vitamins and proteins, without preservatives. You will hardly find a better rice for your perfect risotto! SUPERIORE.DE

Small Umbrian lentils dried on the plant, cultivated in the mountains 1000 meters above sea level. Very delicate and fine taste, ideal for salads and stews. SUPERIORE.DE

Ingredients: lentils

This Carnaroli is only grown in small quantities and is considered the best variety because of its excellent structure and taste. Intense and spicy, with much strength and very good bite firmness. The cooking time is about 18 minutes. SUPERIORE.DE

Ingredients: Carnaroli Long Rice

A classic risotto. Simply sauté in a little olive oil, deglaze with a little white wine and fill up with light chicken stock until the rice is creamy. Pure pleasure for up to 4 people.

Preparation: Steam the risotto mixture in a deep pan with a little olive oil until glassy. Deglaze with white wine as desired. Pour the boullion (approx. 1 litre) gradually, stirring frequently, so that the rice is always just covered with liquid. Cook until the rice is creamy and al dente. Season to taste with salt and pepper and refine with butter and grated Parmesan. SUPERIORE.DE

Ingredients: Carnaroli risotto rice 97% (Italy), onions, carrots, chives, saffron 0,05%, garlic

Fine risotto with fine truffles and porcini mushrooms. Easy preparation, perfect result, for 4 people.

Preparation: Steam the risotto mixture in a deep pan with a little olive oil until glassy. Deglaze with white wine as desired. Pour the boullion (approx. 1 litre) gradually, stirring frequently, so that the rice is always just covered with liquid. Cook until the rice is creamy and al dente. Season to taste with salt and pepper and refine with butter and grated Parmesan. SUPERIORE.DE

Ingredients: Carnaroli risotto rice 98% (Italy), truffle (Tuber aestivum) 1%, porcini mushrooms (Boletus Edulis), parsley, chives, truffle flavor, garlic

Wonderful wholemeal rice with natural black skin, very tasty and rich in trace elements and protein, smells of fresh bread. Not only an attractive side dish to curry sauces in terms of colour. SUPERIORE.DE

Ingredients: black Piedmont rice (Venere)

Note: releases colour pigments to the boiling water