Risotti and Soups
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Originating Rice 1 Kg
It is a round rice, small and pearly type japonica. is able to greatly increase its volume, and therefore to absorb the flavors of the sauce.
It is a variety of old constitution. Until the birth of Carnaroli rice (1945) was the classic rice used for risotto, now it is well adapted for its starch and organoleptic characteristics, the preparation of soups and rice cakes.
The cooking time is 12-14 minutes.
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RICE AND SOUPS
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