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Watercolor, non-rice risotto

Acquerello, il risotto non-risotto

Watercolor is not a simple Carnaroli, and Rondolino family is at pains to explain why: this rice, grown and processed in Colombara estate in Piedmont, is processed and made to age with a patented method.

In practice, the raw rice rests in refrigerated silos for a year - or even seven, for the most discerning palate - so as to stabilize the starch. In addition, the gem is reintegrated into milled rice, which then maintains the taste and appearance of a polished rice but has the nutritional characteristics of the integral one.

How to cook?

But technology aside, what does this mean in the kitchen? First that individual grains retain the cooking, do not stick (that are also perfect for cold preparations), and welcome to an exceptional degree the seasonings. Then the rice is better and easier to cook.

The special feature of the Watercolor rice, in fact, is that to get a great risotto just a few steps. Forget roasting, blending and broth: Rondinino the family may want to prepare as if it were a simple white rice and only at the end add the seasonings. The important thing is to respect the proportions and the times, and the creamy effect will be ensured: simply bring to a boil 3 parts of water, add salt and add us 1 part of rice. At this point, cover, simmer for 10 minutes ... and voila, miracle! Now you just have to add butter and grated Parmesan cheese, stir and let sit for another 3-5 minutes.

A lighter variant and summer: instead of with butter, stir the risotto with a lemon flavored oil and rosemary!

This risotto "basic" can then be enriched with toppings of your choice, such as spinach and Gorgonzola cheese, Fontina cheese, or even a good pesto.

The Enolora tips

Here we have little to add, this rice is proven! By the way, if you're a fanatic and want to try the risotto with the haute cuisine preparations to find the recipes from star chefs with Watercolor 1 or 7 years of age.

Find the Rice watercolor on the shop

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