Maza Mia Carnaroli Rice perfect for making risotto. It is a medium grained rice grown in Northern Italy,
Risotto: a great dish explained. There is often much mystery about the making of risotto. It is not difficult, but it requires practice and attention. The most crucial step is when you add the rice initially to the hot oil. This is when you toast the rice and it needs to be done for a good 4 to 5 mins. Then add a few ladles of hot stock intermittently. If you used cold stock the end result would be too mushy. Risotto doesn't wait, so make sure your guests are sitting down before you serve!
Carnaroli Rice (Italy)
Store in a cool, dry place. After opening store in an airtight container and consume within 15 days.
|Typical Values||per 100 g|
|Energy||1430 kJ / 336 kcal|
|of which saturates||0.1 g|
|of which sugars||0 g|