Tarantola Carnaroli Rice 1KG
The Soul of Risotto
Carnaroli rice is sought after in the Italian culinary world for its texture, structure, and taste. Antica Receria Tarantola della Bruciata, one of the first Italian riserias to receive the Demeter mark of biological quality, is among one of the finest producers of it.
TASTING NOTES FROM THE CURATOR
This plump, medium-grained Italian “king of rice” features a high starch content and a creamy texture. It has an exquisitely creamy and nutty flavor when cooked, and retains its shape even as it absorbs liquid, doing so much better than most other rice varieties. Italian rice is high in starch and, because of the types of dishes it is used in, it does not require washing before use. It is more resistant to overcooking than other varieties.
PREPARATION OR PAIRINGS
The simplest preparation of Carnaroli rice is a quick boil in a saucepan. Heat a little olive oil and minced onion in it, then toss in the rice to toast for about two minutes with a bit of salt. Add in vegetable or chicken stock and some white wine, then simmer and stir until the rice becomes just al dente. Guess what? You’ve just made a nice, quick risotto.
TRADITIONAL AND HISTORIC
The Tarantola family mill is one of the few structures that survived the siege of Milan in 1160. When this rice-producing family took possession of the mill in 1910, it became one of the most important sites for grain processing in the region. The mill grinds corn until this day and uses the old, traditional “pestoni” method to push rice out with water. Though the rice factory has added more modern facilities, the old mill is still a crucial, historic part of their process.
Store your uncooked rice in a tightly closed container in the pantry. If moisture is kept out, the maximum storage time for good flavor is 1 year.