Carpi Riso Arborio I love Italian Risotto con Porcini (Rice with Mushrooms)

Carpi Riso Arborio I love Italian Risotto con Porcini (Rice with Mushrooms)

Since 1920 Carpi Riso has been providing the world with quality products straight the northern Italian city of Carpi. The company offers a large variety of rices with a degree of quality that can't be beat. Carpi Riso's Riso Arborio is an excellent carbohydrate and the extra quality factor really adds to whatever kind of dish it is added to. This rice is perfect risottos and it's starchy consistency also works great with dishes like rice pudding. The starch that is released by the external portion of the rice during cooking also adds a creamy component to the chewy and firm texture of the rice that makes it irresistible.

Bring your own dish of Risotto Alla Milanese to the table tonight with Carpi Riso's Riso Arborio!

1/4 cup clarified butter
1 small onion minced
2 cups Carpi Arborio Rice
1/2 cup of Italian white wine (Friulano)
8 cups of chicken stock
1 tablespoon saffron
1 cup grated Parmigiano Reggiano cheese

First melt the butter in a heavy cooking pan. Once it is melted add your minced onion and sauté until it reaches a golden brown coloring. Next, add your Arborio Rice and stir in the white wine. When the wine evaporates, slowly add your 8 cups of chicken stock until all the liquid is absorbed, repeat as many times as it takes waiting for liquid to cook away then adding more time after time. Finally add saffron, mix well and allow to simmer. Finish off your new favorite meal with some fresh grated Parmigiano Reggiano cheese and serve!

Or you could try my personal favorite!

Risotto with porcini mushrooms

Serves 4 people: 350 g of Carpi Arborio rice, 1/2 chopped onion, 50 g butter, 1/2 cup dry wine, 1/2 from 1 to 2 liters of broth, porcini mushrooms 200 g, 1/2 cup grated Parmigiano Reggiano cheese, sea salt, and a pinch of saffron. Melt in baking pan 1tablespoon butter, then pour the rice in, add the wine to broth, add 1 ladle broth at a time, stirring constantly. In a separate saucepan browned onion with remaining butter, and then add porcini and a ladle of broth, let simmer.
When risotto is done combine porcini and risotto. Add a liberal amount of Parmigiano Reggiano and serve.

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