Riso Gallo

"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice. It originates from the Lombardy farmhouses, where the organoleptic characteristics of the land and the microclimate are at their most favourable. It is particularly popular with chefs due to the grains' capacity to retain a perfectly cooked "al dente" style, yet binds harmoniously with all ingredients, creating a perfect result. Risotto in Italy Risotto is a traditional rice meal from the North of Italy. To get the perfect creamy and velvety consistence with the rice still retaining some bite, "al dente", you need nothing but the best rice milled in the very best way.

What does G.A.L.L.O. really mean? The cockerel icon is the seal of warranty of Riso Gallo, the no1 producer in Italy, meaning excellence in rice production, respecting the environment and our workers. But what does G.A.L.L.O. really mean? Guaranteed - 100% Sustainable We oversee the whole supply chain, guaranteeing 100% sustainable practices according to the Sustainable Agriculture Initiative Platform*, as certified by an independent external auditor** Authentic - 100% Premium Quality Riso Gallo guarantees the origin of the rice, the traditional stone husking using whitening machines that allow a more gentle abrasion and a careful, grain by grain selection using optical sorters Local - 100% Italian Our sustainable Carnaroli comes exclusively from 14 selected farms inside the districts of Vercelli, Novara and Pavia, where the king of Italian risotto varieties was created in 1945. Low Impact - 100% Recyclable We use only 100% recyclable packaging and FSC certified cartons. Original - No 1 in Italy Riso Gallo is the Italian Maestro of Risotto since 1856. Our grains are ideal for classic risotto and many recipes. *SAI Platform -FSA 2.1 Scoring: 100% Silver **Control Union Certifications B.V. Report Number: CU-FSA-867567-125908

From Sustainable Agriculture, Creaminess - 4, Resistance - 4, Quality - 4, Suitable for vegans

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Further Description

Brand

How to Prepare an Authentic Italian Risotto 1 Sauté the onion in the butter until soft. Add the rice and coat well until transparent. 2 Add the wine and stir until it has evaporated. 3 Add a ladleful of the hot stock and simmer. Add more stock when necessary. Continue in this way for about 18 mins. 4 Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes. 16/18 min

Preparation and Usage

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

Manufacturer

Riso Gallo S.p.A., V.le R. Preve 4, 27038 Robbio (PV), Italy. www.risogallo.com customerservice@risogallo.com

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Package Type

Full Product Name: Long grain rice for risotto Storage: Best before: see top of pack. Store in cool dry place. Additional Information: FSC - FSC® Mix, Packaging from responsible sources, FSC® C108458, www.fsc.org

Other Information

How to prepare the authentic Italian risotto Ingredients for 4 persons: 320 g Riso Gallo Riserva Gallo (one pack serves 6), 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add. 1. In a heavy bottomed saucepan, sauté the onion in the butter until soft. Add the rice and coat well until transparent. 2. Add the wine and stir until it has evaporated. 3. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 18 minutes until the rice is soft, tender and creamy, but the grains are still firm in the centre. 4. Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes. Serving suggestion Remove and discard bottom of the stalks of the asparagus. Finely chop the remainder and sauté the stalks at Step 1. Add the asparagus tips at Step 3,5 minutes before the risotto is ready.

Recipes

Dietary Information

<table class="nutrition">
<tr><th>Typical Values</th><th>per 100g</th></tr>
<tr><td>Energy </td><td>1476 kj</td></tr>
<tr><td></td><td>348 kcal</td></tr>
<tr><td>Fat </td><td>1,0 g</td></tr>
<tr><td> of which saturates </td><td>0,3 g</td></tr>
<tr><td>Carbohydrate </td><td>77,3 g</td></tr>
<tr><td> of which sugars </td><td>0,2 g</td></tr>
<tr><td>Fibre </td><td>1,0 g</td></tr>
<tr><td>Protein </td><td>6,9 g</td></tr>
<tr><td>Salt </td><td>0,0 g</td></tr>
</table>