Rice & Risotto

Arborio has a floury centre, good firmness to the bite, ideal for risotto alla Milanese. Absorbs a lot of liquid but still remains loose. The cooking time is approx. 17 minutes. SUPERIORE.DE

Ready-made risotto with Mediterranean herbs, pieces of red and green pepper, aubergine, onions, carrots and celery. Easy to prepare, perfect result.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE

Ready-to-use mix for a perfect risotto with porcini mushrooms, vegetables and herbs. Easy to prepare in just 15 to 20 minutes for four people.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE

Small, plant-dried lentils from Umbria, grown in the mountains 1000 metres above sea level. Very delicate and fine flavour, ideal for salads and stews. SUPERIORE.DE

Delicious wholegrain rice with a naturally black skin, very flavourful and rich in trace elements and protein, with the aroma of fresh bread. An attractive accompaniment to curry sauces, and not just in terms of colour. SUPERIORE.DE

This Carnaroli is only grown in small quantities and is considered the best variety due to its outstanding structure and excellent flavour. Intense and flavourful, with plenty of starch and very good bite. The cooking time is approx. 18 minutes. SUPERIORE.DE

This Vialone is a very pure rice whose grains are darker and rougher than those of conventional varieties. It is cultivated on medium-heavy soil, flooded with pure spring water and processed by hand. Recommended for its organoleptic properties and bite firm consistency by renowned cuisines of the world. Rich in vitamins and proteins, without preservatives. You will hardly find a better rice for your perfect risotto! SUPERIORE.DE

Noble risotto with fine truffles and porcini mushrooms. Easy to prepare, perfect result, for 4 people.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE

A classic among risottos. Simply sauté in a little olive oil, deglaze with a little white wine and top up with light-coloured chicken stock until the rice is creamy. Pure enjoyment for up to 4 people.

Preparation: Sauté the risotto mixture in a deep pan with a little olive oil until translucent. Deglaze with white wine to taste. Gradually pour in the boullion (approx. 1 Liters), stirring frequently, so that the rice is always just covered with liquid. Simmer until the rice is creamy and al dente. Season with salt and pepper to taste and finish with butter and grated Parmesan. SUPERIORE.DE