Familiarise yourself with Organico’s speciality rice selection

risotto
Cultivated for your pleasure

I’ve said it before – the folk at Organico foods are impressive.

They always seem to bring quality, authenticity and and a sense of fairness to the table.

You are spoilt for choice with their range of organic Mediterannean foods, and now they’re offering a choice of speciality rice.

For example have you heard of Nerone Rice (or Black Rice)? By legend it is known as ‘Forbidden Rice’, because it was apparently reserved exclusively for the Chinese Emperor and his family (because of its nutritional and aphrodisiac properties!)

The wholegrain rice has a fragrant aroma and texture, best used for seafood or hearty vegetables mixes and casseroles.

Then there’s Essenza Rice. Essenza means ‘essence’ of fragrance. The aroma from the rice can be smelt even as its storks ripen in the field. As a long grain variety it is suitable for general cooking, especially with casseroles, sauces, curries or cold rice salad.

Organico’s Wild Red Rice is characterised by a tender, aromatic flavour which keeps longer after cooking. It is also rich in mineral salts, particularly selenium, antioxidants, iron and proteins and is easily digested – so it has gained a ‘superfood’ or ‘supergrain’ reputation.

Try this wholegrain rice with vegetable mixes, in a pilaf or with spicy and strongly flavoured dishes.

Finally, there’s Carnaroli Rice, the ‘king of risotti’. It’s regarded as the best risotto rice because the grain is compact and absorbs well without losing much of its starch. This means the rice draws in all the flavour of the ingredients and liquids but keeps its texture well.

Risottos are not difficult to make. The main thing to remember is do not boil the rice separately. But to help you Organico have also put together three quick and easy risotto meals using the Carnaroli grain:

Buon appetito!

Advertisements

Making a risotto just got easy with Meena’s Italian sauces

Can Pataks do for for Italian food what it did for Indian?

It can if the creative force behind Pataks has anything to do with it.

Meena, the mum of the family business, has been exploring her family’s Tuscany connections and has come up with some brilliant sauces to augment Britain’s other favourite oversees food: Italian!

So, how many cook-in risotto sauces do you know?

Well, Meena has come up with two: Primavera sauce, with asparagus, lemon and mint with a hint of white wine – it makes cooking risotto easy – no more standing over a hot stove and stirring for ages. Or try Risotto Al Funghi sauce, a creamy mushroom risotto cooking sauce, again with white wine.

And the award winning chef has also created two more well known pasta sauces to compete with those insipid pasta sauce pots already on the market. A rich Bolognese sauce and a Spicy Arrabbiata sauce.

Don’t be fooled. These aren’t average sauces, they’re authentic family recipes packed with basic good food and none of the extras.