The best Italian rice.
This rice, from Carnaroli, is cultivated on the plain surrounding Vercelli, according to traditional methods and without any fertilizer or preservative. Every step of production is done by hand, which means that this rice is a little less white and bright than more commercially produced rice, and contains grains of differing sizes, but the real difference is the one that you notice when you taste it...
Carnaroli variety : Called the « prince » of italian rices, its grains are quite large, and separate well on cooking. To cook, boil for 13/15 minutes, or a little longer for a risotto.
Risotto made with ceps : wash 5 or 6 large, firm ceps. Slice finely and cook them with melted butter and a large chopped onion. Add two quantities of rice per person, stir together, and cook for 20 minutes on a medium flame, adding more water when necessary as the rice absorbs the liquid. Top with grated parmesan cheese.
Storage : keep in a dry cool place, or in the fridge in a tight-closed jar, in order to preserve all the flavours.