Seafood Risotto Mix - Gli Aironi
A blend of rice with dehydrated vegetable pieces. Once cooked, it's uniform, pearly, grainy, and has the distinctive flavor of seafood. Being a risotto mix, it's dry, not soupy. No off-flavors.
Origin: Italy, Piedmont
Format: 250g
Ingredients: Long grain rice (88.8%), seafood broth mix (salt, onion, rice flour, natural flavoring, garlic, dehydrated clams, lemon juice, maltodextrin, crab extract, chili pepper), vegetable broth (salt, potato starch and maltodextrin, yeast extract, carrot and onion extracts, sunflower oil, basil extracts, parsley), tomato*, onion*, freeze-dried clams 1%, freeze-dried squid 1%, freeze-dried shrimp 0.5%, parsley. Dehydrated products.
Allergens: Sulfur dioxide and sulfites. May contain traces of fish.
Preparation: In a large pan with a drizzle of hot oil, pour the risotto mix and sauté for 1 minute over medium heat. Stirring constantly, pour in half a glass of water (or white wine) and let it evaporate. Gradually pour in 700ml of hot water and let it evaporate completely (15 minutes). Season with salt to taste. Add a knob of butter and stir for 1 minute.
The Rice Field: The experience gained over five generations of rice cultivation has borne its best fruit in the Grange rice fields of Vercelli, where the Perinotti family has dedicated its life to improving the cultivation conditions of the Tenuta Pracantone. Theirs was a different choice: investing in quality, experimenting with and adopting low-impact crops, and rediscovering the most traditional and prized varieties of this precious grain. Until a few years ago, Italian rice cultivation was based on high-volume production and the indiscriminate use of chemical fertilizers and pesticides, which compromised the quality of the harvest and threatened the survival of the animal species typical of these marshy areas. Only the introduction of a less forced type of agriculture allowed the endangered Grey Herons to return to populate the rice fields. It is to these majestic birds that Michele Perinotti dedicated Risi&co, the company he manages with enthusiasm and passion. The company's supply chain begins with the land, namely the rice paddies, still irrigated by the network of canals and ditches created by Cavour. Precision farming techniques are applied, representing the new frontier of sustainability in the agricultural sector, allowing the land to be leveled, avoiding holes and hollows. This allows the paddies to be covered with minimal water and minimal chemicals to combat pests and weeds. The rice grows in a free, healthy, and natural environment. Herons, ibises, frogs, and other typical local fauna have returned: a natural ecosystem has been recreated. Attention to environmental issues is also reflected in the "soft processing" of the grains, which retains the proteins and vitamins of the A and B group on the surface. By removing the surface layer of the rice, the middlings are obtained, used in natural cosmetics for creams and scrubs. The broken grains are then turned into flour, used in a variety of sweet and savory recipes. TÜV Sud, an internationally accredited body, certifies: the company uses "Verde dentro Repower," traceable and green, sourced from the Grosio (SO) spring. Since 2018, they have installed photovoltaic panels, which have helped reduce carbon dioxide emissions. The husks that protect the grain, which are removed during the initial processing stage, are extremely rich in silicon and were therefore used to make PC motherboards as early as the 1970s and 1980s. They have also been in high demand by pet product companies for some components of cat and dog litter. Today, this salt is widely used in green building, for the production of soundproofing and thermal insulation materials.
