FONTANA FORMIELLO
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CARNAROLI

CARNAROLI

RISOTTO RICE

Sometimes called the "king of rice" (or "caviar of rice"), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy's Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.

SIZE: 1.0 Kg Net Wt
GTIN-13: 5060323901595
GTIN-14: 25060323901599

INGREDIENTS
Carnaroli Rice (Oryza sativa L.)

FREE FROM
Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts

NUTRITIONAL CLAIMS
Low-Fat, Sugars-Free, Salt-Free

CERTIFICATIONS
Halal, Kosher

Nutritional Information 100 g 1 portion / 75 g
Energy 349 kcal / 1,482 kJ 262 kcal / 1,112 kJ
Fat
of which saturates
0.9 g
0.1 g
0.7 g
0.1 g
Carbohydrate
of which sugars *
79.0 g
0.2 g
59.3 g
0.2 g
Fibre 1.4 g 1.1 g
Protein 7.0 g 5.3 g
Salt 0.01 g 0.001 g
Sodium 0.00 g 0.000 g

*Contains naturally occurring sugars
Gluten-free, Vegan, Vegetarian
Fontana FORMIELLO carnaroli risotto rice is grown in the Piedmont region in Northern Italy.
PREPARATION
There are four steps to risotto heaven:

  • Soffritto: Gently saut√© onions in butter or oil for a couple of minutes.
  • Tostatura: Add risotto rice and stir for a few minutes to coat with the butter or oil.
  • Cottura: Add boiling stock as necessary for 16-18 minutes, until the rice is cooked.
  • Mantecatura: Rest the rice for 1 minute off the heat before adding a knob of cold butter or cheese.
You can create your own risotto by simply adding your own ingredients at the appropriate stage of cooking.

COOKING TIPS
  • Do not wash rice before cooking it as this removes the valuable starch which makes the risotto creamy.
  • Cook the rice slowly by letting it gradually absorb stock that is added little by little until the rice is cooked.
  • Stir risotto continuously to prevent it from sticking to the bottom of the pan.
  • Keep the stock on the hob at boiling point, so that the rice does not stop cooking when the stock is added.
  • Risotto is ready when al dente, or when it is tender on the outside but it has a firm bite in the centre.
  • Take the rice off the heat just before you think it is ready because it will continue to cook in its own heat.
COOKING IDEAS
Try Carnaroli rice for delicate, elegant dishes like risotto with white truffle, saffron, artichokes or seafood.

COOKING TIME
16-18 minutes

SERVINGS
About 13 portions (5 full tablespoons / 75g per serving)

STORAGE
Store in a cool, dry place. Once opened store rice in a tightly sealed container.
PACKAGING INFORMATION
Bag Low-density polyethylene (4 LDPE) Recyclable | Plastic
Pack Paperboard (23 PBD) Recyclable | Paper
Case Cardboard (20 PAP) Recyclable | Paper
SUSTAINABILITY
We are committed to minimising the amount of packaging used for our products, and are constantly exploring sustainable options, with zero plastic our ultimate goal. We measure the impact of our packaging using the three criteria below:
Packaging to Product Weight Ratio 8.3%
Recyclable Content 100%
Plastic Content 1.1%
Our risotto rice is packed in vacuum-sealed plastic bags. This packaging helps to preserve the nutritional value of this rice and extends its shelf life naturally without the use of preservatives. Whilst we prefer to avoid plastic, this solution results in a longer shelf life and consequently in reduced food waste.
*****
The best risotto rice. I make a lot of risottos and have always used the best arborio rice I can find. However, I read in an article that carnaroli rice is superior. I used it for the first time this week and the results were astonishing. The risotto tasted creamier and finer textured. My wife thought it was the best risotto I have ever made.
A. W. Skinner