Cascina Belvedere - Arborio Rice 500g


Main Info:

Origin: Piedmont

Producer: Cascina Belvedere

Flavour profile: Unique, Delicate

Size: 500g

Serving Portions: 5 - 6 portions (80g to 100g per portion)


Description: The rice Arborio is the most typical and widespread Italian rice for risottos, its grains are also the largest among all the rice varieties grown in Italy.
Thanks to this characteristic, it is a classical of good cuisine, and its large grain is ideal for dishes that have to be well bound.
"Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law".

This incredible Arborio rice is cultivated in the province of Vercelli in Piedmont, a fertile and well irrigated land. The excellent quality of products is due to skilful organic farming techniques acquired through long tradition and experience of growing rice. Rice is processed in small batches guaranteeing better nutritional contents and richer flavour.


Ingredients:  Arborio rice


Our Recommendation: The best use for this incredible Arborio Rice tis to create your favourite recipes Risotto. In BenVenuti we highly recommend Risotto with White Aubergine and Mozzarella from Aversa. The combination of flavour results delicate and tasty!


Allergens: Gluten. Might contain traces of soy.



Cooking Instructions: How to prepare risotto.

There are three important steps to making risotto:

  • Toasting the rice
    Saute chopped onions in a pot with butter. Then add the rice and turn up the heat to “toast” the rice, causing it to absorb the fat and become translucent. Normally, one adds a splash of white wine and allows it to evaporate.
  • Cooking the rice
    Keep the pot over medium heat and add boiling broth, a little at a time as it is absorbed by the rice. Stir often.
  • Finishing the rice
    After the rice is done cooking, add the butter and grated Parmigiano Reggiano (if the recipe calls for it) and stir to create the creamy texture, typical of risotto. It should be neither too liquid, nor too dry.

Generally, you do not need to wash or rinse rice before cooking. If cold water enters into the grain, it can cause the grain to disintegrate. Whole grain rice is an exception.

The amount of water needed to cook rice depends on the preparation: to cook 100g of rice, you should use a half lt of water; to prepare Risotto, one lt and a half of water or stock for every 400g of rice; while the amount of water decreases for soups, which should be some what liquid or creamy.

Rice continues to cook even after it has been removed from the heat. Therefore it is advised that you serve rice immediately or remember to cook it a little al dente.

When you are cooking with spices, it is best to use fresh ones, although dried spices will work as well. Be sure to pay attention to the quantities that you add, keeping in mind that there are 3 main types of spices:

1) Those that reinforce the flavour of food: onion, garlic, mustard, etc.

2) Those that alter the flavour: nutmeg, cloves, cinnamon, cumin, black pepper, etc.

3) Those that give aroma: thyme, saffron, bay leaves, parsley, vanilla, rose water, orange water.


Storage: Store in a cool, dry place and consume by use-by date.

Typical Values Per 100ml Per Box  
Energy 1690kJ 8450kJ  
  389kcal 1945kcal  
Fat 0.40g 2g  
of which: saturates 0g 0g  
Carbohydrate 89.80g 449g  
of which: sugars 0g 0g  
Fibre 0g 0.0g  
Protein 8.90g 44.5g  
Salt 0.00g 0.00g  
*Reference intake of an average adult (8400kJ/2000kcal)