Risotto with porcini mushrooms
Rice from Italy paired with the intense flavour of porcini mushrooms, as called for in the traditional recipe, makes for a culinary experience that’s authentically Italian. Quick and easy to cook on the stove or in the microwave, without additives or palm oil. Porcini mushrooms have been a cornerstone of the vegetarian Italian diet since ancient times. They were discovered by the Romans and baptized “Suillus” or “porcini” for the delicious taste of their flesh. After rice became one of northern Italy’s main crops, mushroom risotto married both ingredients beautifully.
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• Non-GMO with "Bureau Veritas” for polenta
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• Ministerial authorization in accordance with Italian Legislative Decree 27.1.92 no. 111
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• Certified organic by CCPB, no. CZ/CC 03054
Precooked rice, Sugars (potato maltodextrin, lactose), Rice flour, Porcini mushrooms (Boletus edulis), Corn starch, Salt, Yeast extract, Sugars (lactose), Artificial flavours, Dried garlic, Dried parsley, Dried onion, Turmeric. Contains: Milk.
Pour the pouch contents and 2 1⁄2 cups of water into a non-stick saucepan.
Stir occasionally and bring to a boil.
Reduce heat and cook uncovered for 15-17 minutes, then remove from heat and add butter.
|Per 1/2 pack (88 g)
*5% or less is a little, 15% or more is a lot
Milan and the birth of risotto
Rice reached Europe just over 500 years ago, making it the last Old-World continent to benefit from this grain. Risotto as we know it originated in Milan in the 1900s. It can therefore be said that, compared to Italy's centuries-old culinary tradition, risotto is relatively recent.
Cultivated in Mesopotamia for thousands of years, rice came to Europe through exchanges that the Greeks and Romans had with Egypt. What's peculiar is that it wasn't used as food, but as medicine infused into broth. That was the case until the year 1400.
It was only when the Spanish rulers arrived in the port of Naples that rice became food. In fact, the Neapolitans adopted an ancient Catalan recipe and called it "il bianco mangiare” (white food): a savoury pudding with chicken and rice flour. Rice went on to spread across Italy, and in Milan it was called “riso di Spagna" (rice from Spain).
In the early 1500s it was decided that Italy would cultivate rice as well, and in just over 20 years the entire north of the peninsula was scattered with rice fields, particularly the Milan area. Bread was made with rice flour and boiled in water or broth like a soup. In the Mantua area, a similar recipe still exists called "riso alla pilota” (pilot's rice). And so for centuries, there was not a trace of risotto. By the mid-1800s, rice had become a staple food in northern Italy, adopted throughout the country via Milan and Lombardy in general.
That's when the first risotto recipe came about. Let's go back in time to 1853 Milan. In the book "Nuovo cuoco milanese economico”, Giovanni Felice Luraschi wrote the first recipe for risotto alla milanese, which has remained unchanged to this day. Thanks to Milan's risotto alla milanese dish, rice went from peasant food for using up leftovers, to being valued and in demand.
In the early 20th century, the cultivation of Italian rice became more widespread and special varieties were created, including vialone, carnaroli, arborio, Roma, and baldo. From Milan, risotto conquered the rest of Italy. Since then, special risottos have emerged in every region, offering plenty of options for all tastes.
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