Carnaroli Rice Principato di Lucedio

Traditional Rice
At Lucedio we grow the most selected varieties top quality rice such as Carnaroli, Arborio, Vialone Nano, Baldo, Sant’Andrea which belong to the great traditional Italian cuisine and are well known and highly appreciated all over the world.
It belongs to the Japonica variety, group “long A”, it is the finest Italian rice widely used from North to South. Its main features are: a big grain, high quantity of amelosy to prevent viscosity, doesn’t overcook. Therefore it is highly recommended for risotto and rice salads.

Risotto with red chicory

Ingredients (serve 4): 250g Carnaroli rice, 200g red chicory, 50g beef medulla, 50g leeks, 30g butter, 40g grated cheese (Grana Padano o Parmigiano Reggiano), 1 litre stock, 50g extra virgin olive oil, 25cl beer.

Preparation: in 20g olive oil fry gently half leeks, toast the rice and flavour with the beer, add the boiling stock one ladle at a time and at half cooking time add the stewed red chicory and the beef medulla.
When ready, switch off the flame and stir in the grated cheese and a little butter.

Manufacturer: Principato di Lucedio

Format : 1kg.

The Carnaroli rice, the King of Italian rices
It is considered one of the finest Italian rices due to its excellent cooking resistance. The pearl coloured grains with a lengthened shape, remain compact and intact after the 16-18 minutes necessary to cook them, a grain more consistent and rich in amid with the characteristic of absorbing well broth, sauces and butter for a perfect creaming. The taste is lightly sweet, great to exalt the taste of every ingredient, from mushrooms, to shrimps, pumpkin cream, radicchio and taleggio cheese. The carnaroli rice, resisting greatly to cooking and absorbing well the liquids, is ideal for a risotto.
Articolo - 17/05/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Principato di Lucido- The first Italian Rice
The products of the "Principato Lucedio" are well known in the world for their very high quality, they are the result of long years of experience, and a so deep love for the tradition that can be still found only in Italy. The Agricultural Company "Principato di Lucedio" has a 9 centuries long history and it covers a 500 hectares surface in a regional Natural Park. The whole process of production has the lowest environmental impact and the packaging, without any preservative and in modified atmosphere, guarantee the nutritional qualities and freshness of the products.
Articolo - 23/02/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

A recipe by Danielle: Asparagus risotto with caciocavallo and burrata
Ingredients for 4 people: - 400 g Carnaroli rice "Pricipato di Lucedio" - 400 g fresh asparagus - 1 liter of vegetable stock "Well" - 1/2 onion - Extra Virgin Olive Oil "Valli Trapanesi" - 1 glass of white wine - Some saffron - 250 g Apulian Burrata "Caseificio Olanda" - Apulian Caciocavallo "Caseificio Olanda"
Ricetta - 05/03/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Porcini Risotto
Ingredients: - 350 g Carnaroli rice "Principato di Lucedio" - 200 g fresh procini mushrooms - 1 liter of bio-broth "well" - 1 red garlic clove from Nubia - Extra Virgin Olive Oil "Villa Magra Grand Cru - Frantoio Franci" - 1 glass of white wine - grated parmigiano - Chopped parsley
Ricetta - 06/09/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Risotto with orange, mint and mascarpone
A special recipe from our French colleague Danielle! Ingredients for 4 people - 400 g Carnaroli rice "Azienda Agricola Principato di Lucedio" - 1 lt broth "Bio Well" - Saffron "Principato di Lucedio" - 1/2 onion - Extra Virgin Olive Oil "Frantoio Franci" - 1 glass of white wine - 3 Ribera oranges - 200 g mascarpone - mint - butter
Ricetta - 22/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Risotto Milanese with osso buco, Soppressata and Lucanica
Ingredients for 4 people: - Carnaroli rice "Principato di Lucedio" - Saffron threads "Principato di Lucedio" - 4 veal shanks 300 g each - 600 g Lucanica "Al Berlinghetto" - 1 slice Soppressata "La Cinta di Guido" - Parmigiano Reggiano Dop "Consorzio del Parmigiano Reggiano" - 1 Sicilian lemon "Ribera" - 1 onion - butter - 4 pickled anchovies in olive oil "Stefano Rocca" - parsley - Extra virgin olive oil Gemini "Frantoio Franci" - 2 bouillon cubes Classic broth "Arconatura" - Flour "Spadoni" - 1 glass of white wine - Salt and pepper
Ricetta - 06/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Risotto with radicchio
Ingredients for 4 people - 250 g Carnaroli rice "Principato di Lucedio" - 200 g red radicchio - 50 g of bone marrow - 50 g leek - 30 g butter - 40 g Parmigiano Reggiano - 1 liter of vegetable stock without glutamate granular organic "Well" - Extra Virgin Olive Oil - Lake Garda "Arconatura" - 250 ml beer
Ricetta - 11/12/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Risotto with porcini mushrooms
Risotto with porcini mushrooms A recipe by Delia with OIP products.
Ricetta - 06/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Risotto alla milanese with marrowbone
Dinner for 4 people: Risotto alla Milanese with beef marrow bones - 4 beef marrow bones - 400 g Carnaroli rice “Principato di Lucedio” - 1.5 liters vegetable broth “Bio Well” - 4 anchovy fillets - 1 onion - wheat flour - Extra Virgin Olive Oil Erbesso - 0.1 gr saffron threads “Crocus Maremma” - 1 untreated lemon - parsley - 1 glass of white wine - salt - pepper
Ricetta - 20/10/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Truffle risotto with Robiola
Ingredients for 3 people: - 250 gr of Carnaroli rice Azienda Agricola Principato di Lucedio - 1 lt pure vegetable broth Bio Well - 1/2 onion - Extra virgin olive oil - 1/2 glass of white wine - 150 gr cheese Robiola Zani - 1 tablespoon of white truffle butter “Tartufi Jimmy” - Summer truffle carpaccio “Tartufi Jimmy”
Ricetta - 19/10/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Risotto with burrata
Ingredients: - 140 g Carnaroli rice Principato di Lucedio - 1/2 liter vegetable stock - 80 g Burrata - 1 shallot - White wine - Colatura di Alici di Cetara - butter - olive oil - parsley
Ricetta - 05/10/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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