Everything you need to know about risotto

EVERYTHING YOU NEED TO KNOW ABOUT

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RISOTTO

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PRODUCT OF ITALY

Admired worldwide for its excellent agriculture and food products, Italy is a country of great diversity, from the foothills of the Alps in the north to the sun-drenched Mediterranean in the far south. And, not surprisingly, this geographical variation also affects what is grown – and eaten – from region to region.

Polenta

Fontana FORMIELLO Gastronomia offers traditional Italian foods from top-quality everyday essentials to special gourmet products, each one sourced from hand-picked

Balsamic vinegar of Modena

Risotto rice

specialist producers.

Campofilone pasta

Farro

Although they began by serving and trading food throughout Italy from a small gastronomia in Salerno’s Mercato San Severino in 1903, the Coppola family now supplies its Fontana FORMIELLO Gastronomia products worldwide, with the aim of bringing Italy’s most distinctive

Wine vinegar Fregola

Gragnano pasta

and best regional products to a global audience.

Of course, one of the most iconic Italian recipes is risotto – and we source only the best Arborio, Carnaroli and Venere Nero rice from the fertile Po valley in Piedmont, northern Italy. The recipes in this booklet – and cooking tips – will allow you to create perfect risotto...every time.

Discover the food of Italy on our website fontanaformiello.com

Couscous

Our rice is grown at the foot of the Italian Alps

STEPS AND TIPS FOR A PERFECT RISOTTO THERE ARE FOUR STEPS TO RISOTTO HEAVEN...

OUR TOP TIPS FOR PERFECT RESULTS EVERY TIME

1. SOFFRITTO

• Do not wash rice before cooking it. This removes starch

Gently sauté chopped onions in butter or oil for a couple of

which is what makes a risotto creamy.

minutes over a medium heat.

• Cook risotto slowly by letting the rice gradually absorb 2. TOSTATURA

stock that is added little by little until the rice is cooked.

Add risotto rice and stir for a few minutes to coat with the butter or oil. Pour in a glass of white wine and wait until it has

• Stir risotto continuously to prevent it from sticking to the

completely evaporated.

bottom of the pan.

3. COTTURA

• Keep the stock on the hob at boiling point, so that the rice

Once the wine has been completely absorbed by the rice,

does not stop cooking when the stock is added.

add a ladleful of boiling stock (vegetable or meat) and boil over a low heat until completely absorbed. Add more stock

• Risotto is ready when al dente – tender on the outside but

as necessary for 16 -18 minutes, until the rice is cooked.

with a firm bite in the centre.

4. MANTECATURA

• Take the rice off the heat just before you think it is ready

Rest the rice for 1 minute off the heat before adding a knob

because it will continue to cook in its own heat.

of butter or grated cheese.

ARBORIO RISOTTO RICE A large rounded grain rice variety grown in the Piedmont region of Italy, Arborio rice is a great choice for delicious, smooth, creamy-textured risottos as the grains absorb stock without becoming too soft.

Fontana FORMIELLO Arborio Risotto Rice is grown in the Vercelli province at the foot of the Italian Alps. Since the 15th century, rice has been cultivated in this province, still Europe’s single largest rice-growing area, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness.

COOKING TIME: 1 PORTION: STORAGE:

16 - 18 minutes 75g or 4 tablespoons

100% ITALIAN RICE

GLUTEN FREE

SUITABLE FOR VEGETARIANS

Store in a cool, dry place.

Once opened, store rice in a tightly sealed container.

Discover additional recipes with Arborio rice on our website fontanaformiello.com

VACUUM PACKED

RISO SUPERFINO ARBORIO

RISOTTO WITH PORCINI MUSHROOMS Ingredients: 1 vegetable stock cube

350g Arborio rice

120g dried porcini mushrooms

1 glass white wine

1 small onion, chopped 80g butter

2 tbsp chopped parsley 80g parmesan cheese, grated

Make stock using the stock cube (for every cup of rice use approximately three cups of stock; however play it by eye, taste the texture of the rice and keep some extra hot stock available). Heat in a pan until boiling, remove from the heat and add the dried mushrooms. Leave to stand for 15 minutes, then strain the mushrooms, reserving the liquid. SautĂŠ the onion in a saucepan in half the butter until soft but not coloured.

Add the rice, stir well until translucent, then add the wine and simmer until evaporated. Stir in the strained mushrooms and continue cooking, gradually adding the stock ladleful by ladleful, allowing the liquid to be absorbed between each addition, until the rice is soft and tender but still firm in the centre. Season with salt to taste.

Add the remaining butter, parsley and parmesan and stir gently to combine. Remove from the heat, cover and leave to settle for 2 minutes.

COOKING TIME: SERVINGS:

45 minutes 4 people

Use Arborio rice for creamier risottos, adding robust ingredients such as sausage or full - bodied Italian wine such as Barolo.

CARNAROLI RISOTTO RICE This thin long-grain rice variety is grown in the Piedmont region of Italy. Carnaroli rice is ideal for fine risottos and rice salads.

Fontana FORMIELLO Arborio Risotto Rice is grown in the Vercelli province at the foot of the Italian Alps. Since the 15th century, rice has been cultivated in this province, still Europe’s single largest rice-growing area, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Its long grains retain their texture well during cooking.

COOKING TIME: 1 PORTION: STORAGE:

16 - 18 minutes 75g or 4 tablespoons

100% ITALIAN RICE

GLUTEN FREE

SUITABLE FOR VEGETARIANS

Store in a cool, dry place.

Once opened, store rice in a tightly sealed container.

Discover additional recipes with Carnaroli rice on our website fontanaformiello.com

VACUUM PACKED

RISO SUPERFINO CARNAROLI

SAFFRON RISOTTO Ingredients: 1 small onion, chopped 100g butter 350g Carnaroli rice 1 glass white wine

10 saffron threads or 1 sachet saffron powder 1.5 litres hot chicken stock 100g grated Parmesan parsley leaves to garnish

SautĂŠ the onion in 50g butter in a heavy-based pan until softened, but not coloured. Add the rice and stir well until translucent. Pour in the wine and saffron and simmer until it has evaporated.

Add a ladleful of the hot stock and simmer. As a rule of thumb, for every cup of rice use approximately three cups of stock; however play it by eye, taste the texture of the rice and keep some extra hot stock available. As the stock is absorbed add more, a ladleful at a time, until the rice is al dente. Season with salt to taste. Add the remaining butter and the parmesan and stir gently to combine. Remove from the heat, cover and leave to settle for 2 minutes.

Before serving, garnish with parsley.

COOKING TIME: SERVINGS:

Try Carnaroli rice for delicate, elegant dishes like risotto with white truffles, saffron, artichokes or seafood.

30 minutes 4 people

VENERE NERO RISOTTO RICE Venere Nero is a black rice variety, grown in Italy’s Piedmont region, ideal for rice salads, soups and seafood risotto.

Fontana FORMIELLO Venere Nero Risotto Rice is grown in the Piedmont region at the foot of the Italian Alps. Since the 15th century, rice has been cultivated in this area, still Europe’s single largest rice-growing area, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness.

Venere Nero originates from China, where black or ‘forbidden’ rice was served exclusively to the Emperor and his Court, and believed to have aphrodisiac qualities.

In the 1990s, this Chinese black rice variety was crossed with Italian Padano rice, creating a round, medium - grain rice named Venere Nero. Highly nutritious, it has a nutty, aromatic flavour and firm, slightly chewy texture. Once cooked, the colour of the rice slightly changes from glossy ebony black to a rich, deep violet.

COOKING TIME: 1 PORTION: STORAGE:

16 - 18 minutes 75g or 4 tablespoons Store in a cool, dry place.

Once opened, store rice in a tightly sealed container.

100% ITALIAN RICE

GLUTEN FREE

SUITABLE FOR VEGETARIANS

RISO SUPERFINO CARNAROLI

Discover additional recipes with Venere Nero rice on our website fontanaformiello.com

VACUUM PACKED

FILIERA RISO VENERE Autorizzazione n. 619 www.risovenere.it

RISOTTO WITH SEAFOOD Ingredients: 250g baby octopus 400g Venere Nero rice 250g baby squid 1 large onion, chopped 4 tbsp extra virgin olive oil

1.5 litres hot fish st 3 garlic cloves, minced 2 tbsp chopped parsley, plus extra to garnish 1 ripe tomato, chopped zest of ½ lemon

Rinse the baby octopus, cover with water, bring to the boil, then reduce the heat and simmer, covered, for approximately 45 minutes. Meanwhile, cook the Venere Nero rice in lightly salted boiling water for 20-25 minutes. Drain, cover and set aside.

Clean the baby squid and cut into rings. SautĂŠ the chopped onion in 3 tablespoons of extra virgin olive oil in a heavy-based pan until softened, but not coloured. Add the baby squid and cook for 15 minutes on a low heat. Add the garlic, chopped parsley and enough fish stock to cover the calamari, season to taste with salt and pepper and simmer until soft.

Add the pre-cooked rice and continue cooking, stirring occasionally. Add fish stock and simmer until the rice is al dente. Stir in the chopped tomato, cooked baby octopus and salt to taste. Remove from the heat and leave to settle for 2 minutes before serving. Sprinkle with lemon zest and drizzle with extra virgin olive oil, then garnish with the octopus and extra chopped parsley to serve.

COOKING TIME: SERVINGS:

1h 15 minutes 4/5 people

You can also use Venere Nero rice for a delicious soup with mushrooms and Parmesan cheese.

Discover more about Listen to our music using our rice for risotto www.fontanaformiello.com and other recipes on our website