Preparation for Nettle Risotto - The Herons
Nettle Risotto is a first course that recalls grandmothers' recipes. Vegetarian and spring-like, it combines the beneficial properties of nettle with the best Carnaroli rice. It is not a pre-cooked food, but only moistened with vegetable broth, and then freeze-dried and seasoned. Its preparation is quick and easy, designed for those who, despite not having much time to spend in the kitchen, do not want to give up the taste of the best and most refined recipes.
Origin: Italy, Piedmont
Format: 250g
Ingredients: Carnaroli Rice 94%, Vegetable Broth* (Salt, Potato Starch and Maltodextrin, Yeast Extract, Carrot and Onion Extracts, Sunflower Oil, Basil, Parsley and Rosemary Extracts), Nettle* 1.2%, Onion *, Salt, Garlic*. [*dehydrated products].
Preparation method: In a large pan with a drizzle of already hot oil, pour the "Risotto preparation" and brown for 1 minute over a moderate heat. Stirring constantly, pour in half a glass of water (or white wine) and allow to evaporate. Pour 700ml of hot water little by little and let dry completely (15 min). Add salt to taste. Add a knob of butter, stir for 1 minute.
The Rice Field: The experience gained over five generations in rice cultivation has given its best results in the Granges of Vercelli where the Perinotti family has dedicated its existence to improving the cultivation conditions of Tenuta Pracantone. Theirs was a different choice: investing in quality, experimenting and adopting crops with reduced environmental impact and rediscovering the most traditional and valuable varieties of the precious cereal. Until a few years ago, Italian rice cultivation was based on the production of quantities and the indiscriminate use of chemical fertilizers and pesticides, which jeopardized the quality level of the harvest and endangered the survival of the animal species typical of these marshy areas. Only the introduction of a less forced type of agriculture meant that the endangered Gray Herons returned to populate the rice fields. Michele Perinotti wanted to dedicate Risi & co, the company he runs with enthusiasm and passion, to these majestic birds. The company's supply chain starts from the land, that is, from the rice fields, still irrigated by that network of canals and channels created by Cavour's work, to which they apply precision agriculture techniques which represent the new 'frontier' of sustainability in the agricultural sector and which allow you to 'flatten' the ground, avoiding holes and depressions. This allows rice fields to be covered using a minimum level of water and very few chemicals for parasites and 'weeds'. Rice grows in a free, healthy and natural environment. The herons, ibises, frogs and the typical fauna of the area have returned: a natural ecosystem has been recreated. Attention is paid to environmental issues and also goes through the 'soft processing' phase of the grains, which maintains the part of the proteins and vitamins of the A D E K group on the surface. By removing the surface part of the rice, flouraccio is obtained, used in natural cosmetics for creams and scrubs. Flour is obtained from broken grains, which is used in various sweet and savory recipes. This is certified by TÜV Sud, an internationally accredited body: the company uses “Green inside Repower”, traceable and green, coming from the Grosio (SO) source. Since 2018 they have installed photovoltaic panels which have allowed them to reduce carbon dioxide emissions. The husks that protect the grain, and which are eliminated in the first processing phase, are very rich in silicon and for this reason, already in the 70s and 80s they were exploited to make PC motherboards. They have also been in high demand from pet product companies for some components of cat and dog litter. Today the great use of this salt is in green building, for the production of soundproofing and heat-insulating material.
