quality, history,
character.
TWO SUPERIOR-QUALITY VARIETIES.
Descending from a centuries-old tradition, cultivated in spring water
with care and techniques that respect the unspoilt
environment, limited and exclusive production.
Healthy, adaptable, suitable for any type of dish.
Riso Palladio represents the true taste of real Italian rice.
DOMENICO RIGO
The soul of Riso Palladio
THE ART OF RICE:
A FAMILY TRADITION
Riso Palladio was born from the desire to
carry on the family tradition.
A direct commitment and painstaking care for
the cultivation techniques guarantee
a result that is worthy of its
centuries-old history.
We produce and propose the true Carnaroli, with long and tapered grains, a beautiful pearly appearance that maintains the integrity of the gem and the high starch content.
CONSISTENT
How have you
tasted it?
tasted it?
OUR CARNAROLI, artisanal cultivation in every grain
Highly digestible,
a pleasure to eat
a pleasure to eat
Uniformity, homogeneity and firmness when cooked, consistency and compactness of the grain, creaminess and absorbability: all the features for a perfect risotto or soup.
packages
Set of Carnaroli Palladio 1000g in 2 vacuum packs
Transparent bag in modified atmosphere 1000g
CHARACTERISTICS OF THE GRAIN
Slightly tapered profile, pearly white colour
PRODUCTION
100,000 kilograms from 6 hectares of paddy field
PROCESSING
Artisanal techniques to maintain the integrity of the grain
AVERAGE NUTRITIONAL VALUES PER 100g
Energy |
1520 kJ/ 362 kcal |
Protein |
6,0 g |
Fat |
12,5 g |
Carbohydrates |
55 g |
Fibre |
2,5 g |
Salt |
0,510 g |
We produce and propose the real Vialone Nano, with round, balanced and beautiful pearly grains with a dot of pink conferred by the non-intensive cultivation.
EXQUISITE
Never has a starch
been so stable
been so stable
OUR VIALONE NANO, artisanal cultivation in every grain
RESISTANT GRAIN, HULLED
AND MAINTAINS ITS FIRMNESS
WHEN COOKED.
AND MAINTAINS ITS FIRMNESS
WHEN COOKED.
Uniformity, homogeneity and firmness when cooked, easy to chew and release of starch: ideal for creaming and making moist risotto.
packages
Set of Carnaroli Palladio 1000g in 2 vacuum packs
Transparent bag 1000g
CHARACTERISTICS OF THE GRAIN
Rounded profile, pearly white colour with a pink dot
PRODUCTION
200,000 kilograms from 8 hectares of paddy field
PROCESSING
Artisanal techniques to maintain the integrity of the grain
AVERAGE NUTRITIONAL VALUES PER 100g
Energy |
1520 kJ/ 362 kcal |
Protein |
6,0 g |
Fat |
12,5 g |
Carbohydrates |
55 g |
Fibre |
2,5 g |
Salt |
0,510 g |
the recipe
ginger
lemon
and prawns
lemon
and prawns
INGREDIENTS
– 300 g of RIGO Carnaroli Classico quality rice
– 8/10 fresh red prawns
– 700 g of vegetable stock
– 1 shallot
– 1 lemon from Sardinia
– 1 Piece of fresh ginger root/minced ginger
– 1 glass of white wine
– OLLU di Costenaro Antonio extra virgin olive oil to taste
– a few mint leaves
– Salt, black pepper, to taste
– q.b Sale, pepe nero
METHOD
Clean the prawns by removing their heads, shelling them and eliminating the black veins of the intestines, then cut them into pieces and place them in a bowl with a little drizzle of extra virgin olive oil, salt and black pepper. Prepare the broth by warming a little oil in a saucepan and browning the shells of the prawns for a few minutes, before adding half a shallot, a dash of wine and mixing. Then add hot water and vegetable stock to the saucepan. Finally, filter the broth and place it back in the same saucepan.
In a separate saucepan, sauté the previously chopped shallot, with a little oil, add the rice and toast it well, stirring constantly. Then add half a glass of white wine and the lemon juice and allow it to evaporate for a few minutes. Continue cooking the rice by adding the boiling prawn broth a little at a time, until the rice is cooked. Meanwhile, finely chop some mint leaves and grate a spoonful of fresh ginger. When the rice is practically cooked, add the ginger juice, the mint, the prawn flesh pulp and grate a little lemon zest over the rice, mix for a couple of minutes and then turn off the heat.