Riso Gallo

With My Risotto Perfetto everyone can enjoy, in just 12 minutes, the ultimate risotto experience from Riso Gallo, the Italian artist of risotto. Our exclusive method uses big Italian risotto rice grains which naturally absorb delicious flavors. No additives are used-only carefully selected top quality ingredients. For an authentic dish, choose from saffron, mushrooms, cheese or asparagus-and enhance if you wish, with a dash of your own creativity! My Risotto Perfetto: The authentic Italian risotto experience, your way, the easiest way!

The Riso Gallo story begins in 1856 in Genoa with a man called Giovanni Battista, and today his direct descendants in the sixth generation are still running the business, now located in Robbio Lomellina. Riso Gallo produces rice in the Northern Po Valley, the only authentic risotto rice growing region and the single biggest rice growing area in Europe. The Italian passion for food, with the use of natural and fresh ingredients, is recognised the world over. The dish of risotto embodies this approach, with the use of just rice, onions, a knob of butter, stock, and local fresh ingredients, being all you need for a complete meal, the perfect balance of creaminess and "all dente" texture.

Features

For recipes and further information www.risogallo.com

Further Description

Brand

Hob - From Ambient. How to prepare an excellent Risotto in just 12 minutes: 1. Pour 2 glasses of cold water for each glass of rice into a heavy based saucepan (175g Risotto = 450 ml water). 2. Bring to the boil and simmer for 12 minutes or until water is absorbed. Stir occasionally during simmering and especially just before serving. 3. Add a knob of butter or drizzle of oil and Parmesan. Best served creamy.

Instructions

Cooking Instructions: 1. Pour 2 glasses of cold water for each glass of rice into a heavy based saucepan (175 g Risotto = 450 ml water). 2. Bring to the boil and simmer for 12 minutes or until water is absorbed. Stir occasionally during simmering and especially just before serving. 3. Add a knob of butter or drizzle of oil and parmesan. Best served creamy. How to personnalise your risotto before serving: Stir in peas & chopped ham - Perfect stuffing for mushrooms - Add cooked flaked smoked haddock - Serve with chopped spring onions & chopped tomatoes - Try it with cubed pears

Preparation and Usage

May contain traces of Cereals containing Gluten, Soy and their derivatives

Allergy Information

Country of Origin

Riso Gallo S.p.A., V.le Riccardo Preve, 4, 27038 Robbio (PV), Italy.

Manufacturer

www.risogallo.com Gallo UK Ltd, 3-4 Park Court Riccall Road, Escrick, York, YO19 6ED, United Kingdom.

Return To Address

Package Type

Full Product Name: Four Cheese Risotto Storage: Store in a cool, dry place. Importer: Gallo UK Ltd, 3-4 Park Court Riccall Road, Escrick, York, YO19 6ED, United Kingdom. Additional Information: Packaged in a protective atmosphere.

Other Information

Allergen Information

Parboiled Rice, Melted Cheeses 6,1% (of which 60,9% Camembert, Pecorino, Emmenthal, Cheddar Cheeses and 39,1% Other Cheeses), Potato Starch, Malt Dextrin, Rice Starch, Onion, Sugar, Yeast Extract, Salt, Natural Flavourings

Ingredients

Dietary Information

<table class="nutrition">
<tr><th>Typical Values</th><th>100g</th></tr>
<tr><td>Energy</td><td>1521 kJ</td></tr>
<tr><td></td><td>359 kcal</td></tr>
<tr><td>Fat</td><td>2,9 g</td></tr>
<tr><td>of which saturates</td><td>1,7 g</td></tr>
<tr><td>Carbohydrate</td><td>74 g</td></tr>
<tr><td>of which sugars</td><td>1,8 g</td></tr>
<tr><td>Fibre</td><td>1,0 g</td></tr>
<tr><td>Protein</td><td>8,7 g</td></tr>
<tr><td>Salt</td><td>2,2 g</td></tr>
</table>