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RISOTTO

Presentazione risotto

Prodotti collegati a risotto


RADICCHIO VARIEGATO

RADICCHIO VARIEGATO

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variegated radicchio 1Kg
7.00 €

Baldo Rice Principato di Lucedio

Baldo Rice Principato di Lucedio

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Baldorice - 1 Kg.
5.20 €

Arborio Rice Principato di Lucedio

Arborio Rice Principato di Lucedio

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Arboriorice - 1 Kg.
5.10 €

Carnaroli Rice Principato di Lucedio

Carnaroli Rice Principato di Lucedio

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Carnarolirice - 1 Kg.
5.85 €

Vialone Nano Rice Principato di Lucedio

Vialone Nano Rice Principato di Lucedio

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Vialone Nanorice - 1 Kg.
5.95 €

RISO CARNAROLI INTEGRALE – Cascina Musella

RISO CARNAROLI INTEGRALE – Cascina Musella

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Carnaroli rice Integral 1Kg
4.40 €

RISO VIALONE NANO – Cascina Musella

RISO VIALONE NANO – Cascina Musella

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Vialone Nano Rice 1 Kg
4.70 €

Post inerenti risotto

Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste Monte Olivi San Martino della Battaglia 2015 - Cobue, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.
Fotografia caricata da OIP
OIP
16/05/2018 15:18:53
Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste S.Martino della Battaglia, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.
Fotografia caricata da OIP
OIP
16/05/2018 15:18:04
The period of truffles has already ended, but you aren't obliged to renounce to their taste for that, indeed the Cream with 50% white truffle - I Peccati Di Ciacco is a worthy substitute in lack of fresh truffle. It can be deduced from the fact that, differently from what normally happens in product derived from truffle, you can feel not only the typical aromas, but the taste is lively and persistent too. This is possible thanks to the high percentage of white truffle rigorously from the Piedmontese Langhe (50%). The truffle cream is the ideal on some toasted bread as an appetizer or during the creaming of a risotto
Fotografia caricata da OIP
OIP
03/04/2018 17:12:25
Today we're going to introduce you one of the greatest classics of the Northern Italy cuisine: his majesty the Risotto alla Milanese. The legend says that the birth of this recipe dates back to 1574. Indeed it was created during a wedding banquet as a kind of joke due to the passion of the bride's dad, a famous painter of Flemish origin, for the yellow colour. But surprisingly all the guests came up to fell in love with this unusual combination. Now we're going to give you our personal recipe. Ingredients: Carnaroli Rice Principato di Lucedio, Saffron from San Gimignano - IL Vecchio Maneggio, white onions, calf osso buco, Butter - Az. Agricola Frascio, white wine, meat broth (in this case we used the one obtained from the boiled meat we cooked the day before), Parmigiano Reggiano DOP, flour, Thin Raw Sea Salt Picked by shoulder - Cuordisale - Salinagrande. First mince the white onion and put it in a pan with some butter. When it will be golden add the ossibuchi and down them on both sides seasoning with salt. Then simmer some white wine turning up the fire to make alcohol evaporate until reduced, so add some meat broth and make it cook for one hour and a half nearly. Take some chopped up onion and make it brownish with some butter in a pan, add the rice to make it toast for 1\2 minutes. Pour with the meat broth and make it cook for the time written in the box. Almost at the end add the saffron pistils. Cream with some butter and parmesan, finally take a soup plate, put the risotto ad the bottom flattening it out and put an ossobuco on it.
Fotografia caricata da OIP
OIP
19/10/2017 12:20:44
Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.
Fotografia caricata da OIP
OIP
05/09/2017 11:26:21
Principato di Lucedio can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice is the fittest for risotto, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata. Ingredients: Carnaroli Rice Principato di Lucedio, shrimps, Burrata pugliese - Caseificio Voglia di Latte, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio, Organic extra virgin olive oil - Adamo. First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy. Put the risotto with shrimps in a plate, then add the zucchini and some burrata.
Fotografia caricata da OIP
OIP
07/07/2017 12:16:35
The Carnaroli Rice Principato di Lucedio is the fittest rice if you want to prepare a gourmet risotto. Carnaroli is the most prestigious Italian rice variety, the grain is big and rich in amylose which ensure a low glueness and an high endurance to the cooking which makes it perfect for risotti.
Fotografia caricata da OIP
OIP
25/04/2017 10:58:07

News riguardanti risotto

Risotto with 24 months aged Cheese of Alpine Hut by cheeses seasoner Emilio Brullo and Cotechino from "Macelleria Mastra Alebardy" Butchery.

Risotto with 24 months aged Cheese of Alpine Hut by cheeses seasoner Emilio Brullo  and  Cotechino from Macelleria Mastra Alebardy Butchery.
Ingredients: -400 gr. Acquerello- Carnaroli Rice -1 Shallot -2 Spoons of Granular Broth "Classico BIO" -1 Glass of White Wine Catarratto Biologico Terre Siciliane IGP Adamo -100 gr Alpine Hut Cheese "Emilio Brullo Seasoner" aged until 24 months -Butter Agricultural Company Frascio. Immerse the whole Cotechino in a pot with cold water and, when the water will be boling and let it cook slowly for 3 hours. In a pan warn the butter and make the shallot browning. Than add the rice and make it toast for a while, simmer with white wine until reduce and so add the broth slowly until the rice will be cooked. Once the rice will have reached the level of cooking you desire, regulate with salt if it's necessary, turn off the flame anche cook until creamy with the alpine hut aged cheese and a knob of butter. Cut the Cotechino in small cubes and ad it to the Risotto.

RICETTA- 09/02/2016 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

UomoModerno: When the Count Makes Risotto

UomoModerno: When the Count Makes Risotto
The rice is produced especially in north Italy, where there are plains like the Po valley. Today I'’d like to present you the rice of Principato di Lucedio, another exclusive Italian product.

ARTICOLO- 28/05/2014 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Risotto with sausage and Apulian fiordilatte Stracciatella

Risotto with sausage and Apulian fiordilatte Stracciatella
Ingredients for 4 people: - 350 g Vialone Nano rice "Principato di Lucedio" - 2 tsp concentrate from Pachino cherry tomatoes "Campisi" - 1 liter of granulated broth "Well" - 2 salamelle (fresh sausage) "Azienda Agricola Marchesini" - 1/2 glass of white wine - 1/2 onion - 500 g Apulian fiordilatte Stracciatella from Andria "Caseificio Olanda" - 2 tablespoons Parmigiano Reggiano aged 36 months - 3 tablespoons Organic extra virgin olive oil "Adamo"

RICETTA- 05/04/2014 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata
Ingredients for 4 people: - 400 g Carnaroli rice "Pricipato di Lucedio" - 400 g fresh asparagus - 1 liter of vegetable stock "Well" - 1/2 onion - Extra Virgin Olive Oil "Valli Trapanesi" - 1 glass of white wine - Some saffron - 250 g Apulian Burrata "Caseificio Olanda" - Apulian Caciocavallo "Caseificio Olanda"

RICETTA- 05/03/2014 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Porcini Risotto

Porcini Risotto
Ingredients: - 350 g Carnaroli rice "Principato di Lucedio" - 200 g fresh procini mushrooms - 1 liter of bio-broth "well" - 1 red garlic clove from Nubia - Extra Virgin Olive Oil "Villa Magra Grand Cru - Frantoio Franci" - 1 glass of white wine - grated parmigiano - Chopped parsley

RICETTA- 06/09/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Sicilian risotto alla marinara

Sicilian risotto alla marinara
Ingredients: - Sicilian rice "Azienda Agricola Agrirape" - 2 cloves of garlic from Nubia - 300 g calamari - 300 g squid - 500 g of mussels - 250 g clams - 250 g shrimp - 330 ml of Pachino tomato sauce - Extra Virgin Olive Oil from Castelluzzo - Chopped parsley - 1 glass of white wine

RICETTA- 31/07/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Saffron risotto with ossobuco

Saffron risotto with ossobuco
Ingredients for 4 people: - 4 veal shanks 300 g each - 400 g rice Vialone Nano "Principato di Lucedio" - 1.5 liter broth "Arconatura" - 4 pickled anchovies in olive oil "Stefano Rocca" - 1 onion - Flour "AlmaVerde" - Organic Extra Virgin Olive Oil "Il Vecchio Maneggio" - 0.1 g of saffron from San Gimignano "Il Vecchio Maneggio" - Parmigiano Reggiano 36 months "Consorzio del Parmigiano Reggiano" - Parsley - 1 glass of white wine - Salt and pepper

RICETTA- 21/04/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Risotto with radicchio and montasio (cheese) DOP

Risotto with radicchio and montasio (cheese) DOP
A recipe by Emanuela! Ingredients for 4 people: - 1 onion - Organic extra virgin olive oil "Vecchio Maneggio" - 1 radicchio - 320 g Vialone Nano rice "Principato di Lucedio" - Plenty of grated Parmigiano Reggiano 36 months - 100 g diced montasio DOP - vegetable broth

RICETTA- 17/04/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Risotto with broad beans and ham

Risotto with broad beans and ham
Ingredients for 4 people: - 300 g Extra Fine Baldo rice "Principato di Lucedio" - 150 g boneless smoked ham "Al Berlinghetto" - 2 tsp vegetable broth "Bio Well" - 1.5 liters of water - 100 g broad beans Leonforte "Agrirape" - Green onions - 1 glass of white wine - 50 g Cacciocavallo Siciliano "Caseificio Poma" - Extra Virgin Olive Oil "Gradassi" - Salt "Oro di Sicilia"

ARTICOLO- 13/03/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Farmer's risotto

Farmer's risotto
A recipe by Chef Alfredo Iannaccone. Ingredients: - Risotto Vialone Nano - onion - pumpkin - pear - Wine Torcolato Tues Breganze - Parmesan cheese matured 36 months - Balsamic Vinegar "Giuseppe Giusti"

RICETTA- 28/02/2013 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Domande su risotto

mi piacerebbe comprare una forma di formaggio per usarla come piatto per condire risotto
User: cleopatra ( 13/03/2016)

I'd like to prepare Venus rice. Do I have to cook the rice or use the risotto method?
User: Rose ( 17/01/2013)

How many portions of risotto milanese can I cook with 1 g saffron?
User: arielle ( 31/12/2012)

I just discovered Sicilian rice! It's fantastic. My soon to be in laws will be over with my fiancé in a couple of days for dinner. Which wine would you recommend to accompany artichoke and anchovy risotto? It should go well to the delicate taste of artichokes and strong taste of anchovy.
User: ( 03/10/2012)

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