Eathica Organic White Round Rice Special for Risotto 500g
Eathica Organic White Round Rice Special for Risotto 500g
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€4,48
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All information on "Eathica Organic White Round Rice Special for Risotto 500g"
Eathica Organic White Round Rice Special for Risotto 500gDescriptionEathica Organic White Round Rice Special for Risotto is a short-grain, round-shaped rice, grown using organic farming methods in the vicinity of Doñana National Park, Andalusia. This variety is ideal for making risottos, as it releases starch during cooking, giving it a creamy texture and a delicate flavour. This rice is produced by Eathica, a brand committed to fair trade and sustainability. Benefits
Creamy texture: The round grain variety allows for even cooking, ideal for risottos. High fibre content: Contributes to healthy digestion and provides a feeling of fullness.
Rich in B vitamins: Essential for energy production and cellular metabolism. Source of iron: Beneficial for preventing anaemia and maintaining adequate haemoglobin levels.
From organic farming: Grown without pesticides or GMOs, respecting the environment.
Ingredients Organically grown round white rice. Nutritional information (per 100 g)
Component Amount Energy value 347 kcal Total fat 1.1 g
Saturated fatty acids 0.23 g Carbohydrates 77.3 g
Sugars 0.13 g Protein 1.4 g Dietary fibre 6.2 g
Salt 0.002 g Allergens Contains no major allergens. However, it may contain traces of gluten, sesame, soya and nuts. Preparation instructions
Traditional cooking: Wash the rice and cook in boiling salted water for 15–20 minutes. Risotto preparation: Sauté the rice with onion and butter or olive oil. Gradually add hot stock, stirring constantly until the desired texture is achieved.
Storage Store in a cool, dry place away from light. Once opened, it is recommended to consume within 6 months to ensure freshness. Packaging
Recyclable cardboard box with a plastic window, net weight 500 g. RecipeMushroom and Parmesan RisottoIngredients (serves 4):
250 g Eathica Organic Round White Rice Special for Risotto 1 chopped onion 2 chopped garlic cloves 300 g mixed mushrooms (button mushrooms, shiitake, etc.)
750 ml hot vegetable stock 100 ml dry white wine 50 g grated Parmesan cheese 2 tablespoons butter or olive oil Salt and pepper to taste.
Method: Heat the butter or olive oil in a large frying pan. Add the onion and garlic, and fry until translucent. Add the mushrooms and cook until tender.
Add the rice and stir for 1–2 minutes until the grains are lightly toasted. Pour in the white wine and allow the alcohol to evaporate. Start adding the hot stock, one ladleful at a time, stirring constantly until the rice is al dente and has absorbed the liquid.
Remove from the heat, add the Parmesan cheese, and season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
