M�rke: Principato di Lucedio

Format : 1kg.

It belongs to the Japonica Variety, group “long A”, a recent variety with big and crystalline grain, good percentage of amelosy, medium viscosity, doesn’t overcook. Recommended for risotto, salads and puddings.

It belongs to the Japonica Variety, group “long A”, a recent variety with big and crystalline grain, good percentage of amelosy, medium viscosity, doesn’t overcook. Recommended for risotto, salads and puddings.

Risotto with Saffron and courgette with flowers

Ingredients (serve 4): 300g Baldo Rice, 2 courgettes, 8 courgettes’ flowers, 80 g butter, 50g grated cheese (Grana Padano o Parmigiano Reggiano), 20g shallot, 1 glass of dry white wine, 1 bag saffron, salt and pepper, 1 litre stock.

Preparation: in 20g of butter fry gently the shalott add the courgette cut into small cubes add the rice and toast it. Add the white wine and let evaporate. Add the boiling stock one ladle at a time. At half cooking time add the saffron and the well cleaned flowers of courgettes. Once ready add salt and pepper switch off the flame and stir in the remaining butter and the grated cheese.