OUR PRODUCTS

Our rice is superior and unique in both quality and taste. Our way of processing the rice preserves a good percentage of its nutritional value at the same time that it maintains its exceptionally high cooking quality. We put all our know-how and care into our products and follow their entire creation from the rice paddies to the packaging.

In addition, Carnaroli, Baldo and Vialone Nano all bear the label “Extra”, a guarantee of  high-quality standards. In particular this signifies a kind of rice with a very low level of natural impurities and flaws. Such a label also indicates that our rice is refined along the entire production line until only 1% of grain breakage remains.

Our innovative  packaging requires that special attention be taken regarding the proper conservation of our products. We recommend storing the rice in a cool and dry environment with a maximum thermal state of +4° to+6°C.

CARNAROLI

Carnaroli is a superfino (extra-fine) rice with slightly bigger grains and a low starch percentage which is particularly recommended for preparation of the traditional  Italian rice dish known  worldwide as  “risotto”. Our Carnaroli  is of such high quality that it won the gold medal in the Rice Olympics in 2006.

Risotto with shrimp and cooked ham

– 300g Carnaroli rice
– 350g cooked ham
– 350g fresh shrimp
– 1 onion
– 30g butter
– 40g parmesan cheese
– approx. 1 lt. vegetable stock
– parsley

Peel the onion and chop it finely. Place it in a pan with butter and sauté until the onion turns a good golden color. Add the rice, toast it for a minute, then pour in a ½ glass of dry white wine and let the rice absorb it.
Dice the ham and peel the shrimp, then add them to the rice as well. Cook the rice mixture, adding stock at intervals. Mix very gently in order to avoid breaking up the shrimp. Let the rice mixture cook for approximately 18 minutes.
Add the butter, the parmesan cheese, and a little stock, while still mixing.
Place in a serving dish and garnish with a single shrimp and a sprig of parsley.

Risotto with creamed spinach

– 280 g Carnaroli rice
– 200 g spinach
– 1 celery stalk
– 1 carrot
– 1 onion
– 120 g butter
– 2 spoonfuls of extra-virgin oil
– 1 dl of roast gravy
– broth as needed
– 200 g grated Grana Padano
– salt and pepper to taste

Put in a pan the oil and 40 g of butter. As soon as they are hot, add the spinach, the celery stick, the carrot and the onion, all well washed and finely chopped. Add 1 or 2 spoonfuls of water and salt and pepper to taste, then cook over low heat for 10 minutes. Whirl everything in a blender and then spoon the mash back in the pan. Add the rice and continue to cook over an intense heat, adding broth as necessary. A few minutes before the rice is fully cooked, season it with the roast gravy. Then take it off the burner and complete by adding the butter and some Grana Padano. Now pour the rice into a warm plate.

You can also serve it together with a cup made of Grana Padano: put in a non-stick pan some grated Grana Padano and cook over a low heat. As soon as it’s melted and browned but still soft, take it away from the pan and give it a cup shape putting it on a flipped over glass.

VIALONE NANO

Vialone Nano is one of the most popular Italian rice varieties. Vialone Nano is a semifino (medium grain) rice particularly recommended for risotto served “all’onda” (with a creamy consistency). We are one of the very few rice producers to grow Vialone Nano outside the area around Verona.

Vegetarian Risotto

– 400g of Vialone Nano rice
– 180g fresh zucchini
– 150g fresh carrots
– 1 Onion
– 1 bunch of Belgian endive
– ½ glass of dry white wine
– vegetable stock as required
– 80g butter
– 40g parmesan cheese
– salt and pepper to taste
Peel and wash the Belgian endive, then cut in thin slices. Dice the zucchini and the carrots.
Peel the onion and chop it finely. Place the vegetables in a pan with two dessert-spoons of olive oil and sauté until the vegetables are soft and seasoned. Add the rice, toast it for one minute, then add half a glass of dry white wine and let the rice absorb it.
Let the rice cook, adding stock at intervals, for approximately 18 minutes.
When the cooking is finished, mix well, adding butter and parmesan cheese in order to make a creamy risotto.

Rice salad with black truffles

– 240 g Vialone Nano rice
– 300 g chicken livers
– 80 g extra virgin oil
– 0.5 lt. meat broth
– 60 g onion
– 50 g black truffle
– 50 g butter
– 50 g dry marsala
– 40 g dry white wine
– 20 g rosemary
– 4 slices of bread
– 3 juniper berries
– salt to taste

Mince the onion and the rosemary separately. In a pan, brown half of the onion together with the rosemary and the juniper berries in 40 g of oil. Add the livers roughly cut. Cook everything over intense heat, simmering with Marsala until reduced, then let cook until obtaining a sauce. In another pan, brown the remaining half onion and oil, toast the rice, and simmer with white wine. When the wine has evaporated, add the broth and put the rice in the oven for about 15 minutes at 180°. Once the rice is baked, melt the butter into the rice, stirring carefully, then spread the mixture out on a baking dish to cool it quickly. Toast the bread slices in the oven at 180°. Prepare the platter by cutting triangle shaped slices of the baked bread and spreading the liver sauce on them. In the centre of the platter put the lukewarm rice salad, and garnish with black truffle flakes.

BALDO

Baldo is a relatively  new rice variety, which was introduced in 1977. It is a superfino (extra-fine) rice featuring full flavour, consistency, and superior holding time in cooking, which keeps risotto creamy but at the same time “al dente”.  Our fully-certified Agricola Veneria Baldo is considered one of the best in Italy.

Risotto with cep mushrooms

– 350g of Baldo rice
– 300g fresh (porcini) cep mushrooms
– 1 onion
– ½ glass of dry white wine
– vegetable stock as required
– 80g butter
– 40g parmesan cheese
– 1 spoonful of olive oil
– 1 sprig of parsley
– a clove of garlic
– salt and pepper to taste

Trim the mushrooms lengthwise. Peel the garlic clove, crush it and chop it finely. Chop the parsley too and mix part of it with the crushed garlic.
Pour the oil into a pan and sauté the remaining garlic, then add the mushrooms and season with salt and pepper.
Peel the onion and chop it finely. Place it in a pan with butter and sauté until the onion is a golden color. Add the rice, toast it for a minute, then pour in half a glass of dry white wine and let the rice absorb it. Then add the mushrooms and the parsley.
Mix well, adding stock if necessary in the final cooking and then butter and parmesan cheese to make the risotto creamy. Garnish with a sprig of parsley before serving.

Panissa

– 400g Baldo rice
– 100g cannellini beans
– 100g borlotti beans
– 1 shallot
– 1 Duja salami (Eastern Piedmont variety of Salami, preserved in pork fat)
– Garlic, rosemary, salt as required
– pork lard without rind
– 1 glass of Barbera wine (or any strong red wine)
– vegetable stock as required
– rosemary
– 1 spoonful of tomato sauce
– 50g butter

Soak the dried beans for twelve hours, then boil both the borlotti and cannellini beans for four hours in a pan full of water to which a slice of lard has been added; in the end one should have about a liter and a half of thick broth. Season with salt.
Before cooking the rice, prepare a soffritto by chopping up the lard and salami, then adding a finely minced shallot and some garlic, and putting all this in a pan and cooking over low heat. After a few minutes, add the rice and pour in a glass of Barbera wine (or strong red wine).
After letting the wine evaporate, gradually add the broth and the boiled beans, rosemary, and spoonful of tomato sauce. After about 18 minutes, or when the rice is cooked, add butter and mix well.
A few minutes before serving, turn off the heat and let the pan stand to ensure that the rice absorbs the remaining seasoning or flavoring.

BALILLA

Balilla (or “Originario”) is one of the oldest Italian rice varieties in existence. It has small, round-shaped grains and is characterized by a certain stickiness and low resistance to cooking. This makes  Balilla the ideal ingredient for rice-based recipes, as in rice soups, or when it is to be mixed with other ingredients, as in desserts, cakes, or the savory Italian speciality called “arancine”.

Parfait of rice and plums

– 100 g Balilla rice
– 40 cl milk
– 300 g fresh plums
– peel of 1/2 grated orange
– half of a vanilla pod
– 40 g sugar
– 2 eggs

Rinse the rice with cold water, then let it cook with the milk, the orange peel, the vanilla pod and two beaten eggs. After approximately 20 minutes, when the rice is cooked and the mixture is compact, remove the vanilla pod and pour everything into a pudding mould. Chill it in the fridge for a few hours. In the meantime, take the pitted plums and sauté them for 7 minutes with sugar over a low heat. Turn the rice out of the pudding mould into a serving dish and garnish it with the plums and their sauce.

Rice cake and nuts

– 125 g Balilla rice
– 500 cl milk
– half of vanilla pod
– 40 ml extra-virgin olive oil
– 2 eggs
– 55 g sugar
– 30 g grounded roasted / toasted nuts
– 20 g coffee yogurt

Cook the rice in the milk with the vanilla pod for 20 minutes. Let it cool and remove the vanilla pod. In a bowl whisk the egg yolks with 50 g of sugar, then add nuts, oil, and rice. Beat the egg whites until stiff with the remaining sugar and fold them in very slowly with a spatula. Pour the mixture into a no-stick cake pan and let it cook in a double boiler for 60 minutes at 170 °C. Let the cake cool in the oven. Serve the warm cake accompanied by the coffee yogurt.