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Nero originates from China, where black rice or "the forbidden rice" was served exclusively to the Emperor and his court. In the 1990s, an Asian black rice variety was crossed with the Italian Padano rice – a round, medium-grained type of rice – and coined Nero. This whole-grain rice is highly nutritious and has a nutty, aromatic flavour and a firm, slightly chewy texture. Once cooked, the colour shifts from glossy ebony black to rich deep violet. Nero is ideal for rice salads, soups and seafood risotto.

SIZE: 1.0 Kg Net Wt
GTIN-13: 5060323902301
GTIN-14: 25060323902305

Nero Rice (Oryza sativa L.)

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

Low-Fat, Sugars-Free, Salt-Free

Halal, Kosher, Filiera Riso

Nutritional Information 100 g 1 portion / 75 g
Energy 369 kcal / 1,545 kJ 277 kcal / 1,159 kJ
of which saturates
2.2 g
0.7 g
1.7 g
0.5 g
of which sugars *
74.0 g
1.0 g
55.5 g
0.8 g
Fibre 2.2 g 1.7 g
Protein 7.8 g 5.9 g
Salt 0.03 g 0.002 g
Sodium 0.01 g 0.001 g

*Contains naturally occurring sugars

Gluten-free, Vegan, Vegetarian

Fontana FORMIELLO nero risotto rice is grown in the Piedmont region in Northern Italy.

There are four steps to risotto heaven:

  • Soffritto: Gently sauté 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.

  • 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.
Try Nero rice in a delicious soup with mushrooms and Parmesan cheese.

40-45 minutes

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

Store in a cool, dry place. Once opened store rice in a tightly sealed container.
Bag Low-density polyethylene (4 LDPE) Recyclable | Plastic
Pack Paperboard (23 PBD) Recyclable | Paper
Case Cardboard (20 PAP) Recyclable | Paper
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.
Love this rice! It takes a bit longer to cook, but it is super tasty. A little goes a long way, and it is great with seafood