Cascina Belvedere - Black Nerone Rice 500g
Producer: Cascina Belvedere
Flavour profile: Unique, Delicate
Serving Portions: 5 - 6 portions (80g to 100g per portion)
Description: The Black riceis cultivated in the province of Vercelli in Piedmont, It is a pleasantly aromatic wholemeal rice that cooks in 40 minutes, releasing a special aroma somewhere between sandalwood and freshly-cooked bread.
It's black colour, is a rare characteristic. According to legend, in the past farmers cultivated it only for the Emperor and his court, it was appreciated it for its nutritional and aphrodisiac properties, it also known as forbidden rice. 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.
"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.”
Ingredients: 100% Black Rice
Our Recommendation: It is delicious boiled and flavoured with oil or butter or used as a side dish for fish or meat. However, in BenVenuti we love to combine the incredible flavour of this rice with fresh truffle from Alba, Let's prepare a classic Risotto with Butter & Sage and enhance those traditional flavour with a generous amount of shaved Fresh Truffle!
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.
|of which: saturates
|of which: sugars
|*Reference intake of an average adult (8400kJ/2000kcal)