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Spring is here!
If you haven't yet tried our Carnaroli rice, you're in for a revelation. Grown in Northern Italy near the Po Valley, our rice isn't milled and then allowed to sit around in a warehouse losing its flavour. It is milled to order, using big stone wheels which only remove part of the husk. If you take off too much, you lose all the goodness.
This very special rice is also unbleached. If you hold a grain up to the light, you'll be able to see the kernel of starch inside, a slightly yellow colour, as it should be.
Stirring is an important part of making a good risotto, and we have a Girariso - a rice stirring spoon - to help you get the best results. Using the Girariso is like having a spoon with two heads and it does a great job of getting the starch out of the grains and distributing it through the dish. It also has a rounded edge, so that the grains don't get squashed or crushed.
A good quality cooking oil is important when making risotto, and ours has 30% virgin olive oil which gives it great flavour without overwhelming other ingredients. If you don't have time to make your own stock, try our Star Classico vegetable stock which produces a stock of outstanding quality and is a firm favourite with our customers who come from far and wide to buy it.
Add an onion and you have everything you need to make a really good, basic risotto. Just add some of your favourite ingredients. For a real taste of Spring, stir a jar of our new Sugo di Asparagi (Asparagus Sauce) through your finished risotto, add some grated lemon zest and chopped cooked asparagus. For more Spring inspiration check out Antonio's recipe for Risotto Primavera on our Recipes page. Good luck.