Riseria Campanini Carnaroli Rice, 1kg
Description
Use carnaroli rice to make a creamy Italian risotto. This rice variety is famous for its absorbency and firm texture. The grains keep their shape, even after lengthy cooking times.
The pearly grains swell as they cook, absorbing the flavours of your stock and seasonings. Their high starch content is what makes risotto so creamy. Carnaroli produces lighter results than arborio - ideal for risottos with delicate ingredients.
You can also use carnaroli rice to make paella, rice pudding and even sushi. Once cooled, it has a similar texture to sticky sushi rice.
Try this recipe for mushroom risotto with truffle oil.
About Riseria Campanini
Riseria Campanini is a family-owned business based in northern Italy. For three generations, they have selected the best rice varieties from the regions of Lombardy, Veneto and Emilia. Whether you’re making risotto, rice salads or sushi, Campanini rice never fails to impress.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Carnaroli rice
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Origin: Italy
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Size: 1kg
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Best before: 30 June 28
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SKU: RS0101
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Minimum shelf life: 3 months
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Categories:
Ada's Hidden Gems Autumn Edit Gluten Free Ingredients Pasta, Rice & Beans Risotto Rice Staff Picks Vegan Food & Ingredients
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.75 or FREE for orders over £60 |
| DPD Next Working Day ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
| DPD by 12 ? | £12 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.