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Ferron Carnaroli Rice - 500 gm (1.1 lb)
Ferron Vialone Nano Rice - 1 kilo (2.2 lb)
Ferron Carnaroli Rice - 1 kilo (2.2 lb)
Ferron Red Ermes Rice - 500 gm (1.1 lb)
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Home  >  PANTRY  >  Italian Pantry

Ferron Carnaroli Rice - 500 gm (1.1 lb)
Available Discounts
Vialone & Carnaroli 500 gm
  • buy at least 2, save 50%
Item #: RCC305
Our Price: $6.75
 
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184 units available

Description 

 

TWO FOR THE PRICE OF ONE - WHILE SUPPLIES LAST! 

 

Grown by the Ferron family, sixth-generation rice farmers since 1650, Ferron Carnaroli is a traditional Italian risotto rice. Carnaroli is most preferred for risotto by chefs due to its pure white color and exceptional quality. The high amylose starch content (24%) which improves consistency, resistance to over-cooking, and capacity for absorbing condiments and flavoring agents. The ideal rice for long-simmer, non-sticky risottos.

Ferron Carnaroli rice receives minimal processing in the traditional family mill in use since 1650.

 

Please note: Both of these exceptional rices have a sell-by date of February 15, 2015, but have been stored in airtight packaging & will remain fresh & delicious for months to come.

500 gm bag (1.1 lb)

 

Product of Italy

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Garlic and Thyme Risotto
No matter how good your risotto is, it can just about always be improved with white or black truffle oil. Have a fine bottle of it on the table and drizzle just a dash over individual servings of risotto.
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Risotto
This is the basic recipe for risotto on which to build your own creations. Add wine and different spices to really make this your own.

When risotto is cooked perfectly, the individual grains of rice will have some "tooth" to them, but the overall consistency will be creamy.
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Risotto Milanese
Risotto is one of the most beloved dishes in the Italian rice repertoire. Risotto Milanese is the classic saffron-tinged risotto traditionally served with Ossobuco, but also makes a delicious first course.
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Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
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Wild Mushroom Risotto
There are as many recipes for risotto as there are stars in the sky. Well, alright. Maybe not quite that many. But it does seem as if the possibilities offered by risotto are practically unlimited.

Be creative and use any other mushroom combinations that are available to you.
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Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
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Artichoke Risotto
An elegant variation on the sublime Northern Italian rice dish, which can be served as a sophisticated accompaniment to any number of entrees, or as an elegant first course.
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Minestra Di Castagna
This recipe is adapted from one by the great Italian chef, Mario Batali. It makes a wonderful, hearty side dish with meat or poultry, or a great vegetarian main course. This is one of those wonderful dishes that you can use your imagination on. Add a small amount of chopped bacon or some sautéed mushrooms. Try it with leeks and finely diced carrot, or add chopped florets of broccoli and cauliflower.

Ready to eat chestnuts may be substituted to save time, without compromising the flavor.
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Roast Turkey Risotto with Mushrooms
An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
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Saffron Risotto with Salt & Pepper Shrimp
An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
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Risi e Bisi alla Menta (Rice with Peas & Mint)
This is delicious Italian comfort food at it's freshest and simplest. Traditionally served each spring, Risi e Bisi (Rice with Peas) is enjoyed by young and old alike. The delicate flavor of the peas is not masked by the mild, nuttiness of the Arborio rice and their tender textures pair beautifully as well. Savory, light and absolutely delicious, this dish is best when made with freshly shelled peas, but can be made very successfully with frozen petite peas too. The fresh mint adds an unexpectedly lively, spring-like note.

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Paella
Paella, like many dishes, is an individual experience. The chef should feel free to add favorite ingredients, or to leave others out, depending on personal preference. This recipe will make about 8 servings.
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