M�rke: Principato di Lucedio

Format : 1kg.

Traditional Rice
At Lucedio we grow the most selected varieties top quality rice such as Carnaroli, Arborio, Vialone Nano, Baldo, Sant’Andrea which belong to the great traditional Italian cuisine and are well known and highly appreciated all over the world.
It belongs to the Japonica variety, group “long A”, almost known as well as Carnaroli. Abroad it is especially known as risotto-rice. The grain is big with a good quantity of amelosy, medium viscosity and doesn’t overcook. It is recommended for risotto, soups, salads and puddings.

Risotto with Barolo

Ingredients (serve 4): 300g Arborio rice, 1 litre stock, 1/2 litre Barolo, 30g shallot, 150g beef medulla, 30g veal filoni (medulla) 100g butter, 30g extra virgin olive oil, 40g grated cheese (Grana Padano o Parmigiano Reggiano), 4 cloves, 1 cork, salt and pepper.

Preparation: in the oil fry gently the shallot, toast the rice and flavour with the Barolo and let evaporate until half quantity. Cover with the boiling ad the cloves stuck into the cork. At half cooking time add the beef medulla. Once ready add the butter half cooked veal filoni.
Switch off the flame and stir in the grated cheese and a little butter