Risottoreis Arborio, weiß

Herkunft

Italien

Verband/Zertifikat

DE-ÖKO-007

Handelsklasse

Grundpreis

9.58€/1kg

Artikelnummer

#7185

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	354 kcal
Fett	0,4 g
davon gesättigte Fettsäuren	0,1 g
Kohlenhydrate	80,4 g
davon Zucker	0,2 g
Eiweiß	6,7 g
Salz	0,03 g

Diäthinweise

vegan, vegetarisch,

Preisangaben inkl. MwSt.

Herkunft: Italien
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 9.58€/1kg , 4.79€/500 g
Artikel: #7185
Allergiehinweise: vegan, vegetarisch, Pfandartikel Stück, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Italien

Risottoreis, Arborio, weiß, demeter

Our risotto rice Arborio in the best demeter quality is cleaned and hulled after harvesting. The so-called silver skin, which surrounds the rice grain, is then gently polished off. Arborio is the best-known and most commonly used risotto rice variety. Arborio is a medium-grain rice, the grain is about 7 mm long and is therefore the largest grain among the Italian rice varieties, with a rather roundish shape. It can absorb five times as much liquid. The high starch content ensures that the rice is creamy and the grains stick together. The Arborio variety makes for a beautifully creamy risotto with a fine bite. Our demeter rice is grown in northern Italy, in Lombardy. The partnership between our senior boss Hans Spielberger and Senior Marsinari began back in the 1980s and is now being continued by the next generation. The special thing about it is not only the long-standing partnership of equals, but also the cultivation method. This is unique in Italy and is similar to the method used in Asia. The rice plants are pre-grown in a greenhouse and, after a few days, planted in rows directly in the beds and then flooded with spring water from the mountains. The advantage: the weeds cannot compete with the rice plants so easily. At the same time, after a few years of practical application, it has become clear that the ecology also benefits: As open water areas are left between the rows, bird species that were not seen for many years are now once again present in the region. Not only the cultivation, but also the packaging for our rice is ecological. It is based 100% on the renewable raw material wood from European forests. Combined with water-based printing inks, our packaging is completely free of mineral oil. It can be completely collected in waste paper and 100% recycled. We close the paper cycle by offsetting the paper consumption for our packaging and giving something back to nature. Through a long-term partnership with Bergwaldprojekt e.V., we finance the planting of trees in our local forests and the maintenance and preservation of the existing forest every year in accordance with the paper requirements for our packaging. The latter enables the forest to rejuvenate naturally - i.e. new trees grow and the forest thrives.

Our Arborio risotto rice makes for a beautifully creamy risotto with a fine bite. Basic recipe: Risotto: Prepare 600 ml stock (vegetable or meat) and heat. Sauté 200 g rice in a little oil until translucent. Deglaze with some of the vegetable stock so that the rice is covered. Simmer over a low heat. Once the liquid has been absorbed, add more hot stock, stirring occasionally. Repeat this process until the liquid has been used up and the rice is cooked. Fold in grated Parmesan to taste; Recipe: Risotto con Funghi:Ingredients: 20 g dried porcini mushrooms, 1 onion, 60 g butter, 3 bay leaves, 300 g risotto rice, 1/4 l white wine, 3/4 l vegetable stock, salt, freshly ground pepper, 450 g mixed mushrooms, 1 tbsp olive oil, 80 g freshly grated Parmesan; Preparation: Soak the dried porcini mushrooms in 6 tablespoons of water for at least 1 hour. Peel and finely dice the onion. Melt the butter in a pan with high sides, then sauté the onion cubes and bay leaves in the hot butter. Now add the rice and turn until the rice is coated in fat. Add the porcini mushrooms together with the soaking liquid and the white wine and simmer, stirring constantly. As soon as the wine has evaporated, add a ladleful of the hot vegetable stock and cook, stirring, until the rice has absorbed the liquid. Only then add another ladle of hot stock. Repeat this step until the rice is al dente. Wash, clean and chop the mushrooms. Heat the olive oil in another pan, fry the mushrooms over a high heat and mix into the risotto. Finally, stir in half of the Parmesan, serve and sprinkle the plates with the remaining cheese. You can find more delicious recipes on our website: www.spielberger.de

Herstellung in Italien .
Ursprung/Rohstoffe: Italien

Herkunft landwirtschaftliche Zutaten: EU-Bio
Herkunftsland: Italien
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Demeter (DD)
Bio-Kontrollstelle: DE-ÖKO-007

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

Rundkornreis weiß, Arborio**
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Eiweiss	Salz
1504 kJ = 354 kcal	0.4g	0.1g	80.4g	0.2g	6.7g	<0.03g

Verpackung

Nettofüllmenge: 500.0 Gramm (g)

Last-Update: 11/22/24, 8:04 AM / Risottoreis Arborio, weiß / 7be37165-9d3e-40bc-8aed-4260e8b10863 / Version: 1