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gli Aironi - Risi&Co

technical partner of

Carnaroli
Ideal for Italian risotto and salads, long persistance with peeled grains.

Vialone Nano
Ideal for creamy risotto also to make sweet or salted cakes.

Rosso Selvatico
Italian whole grain rice best matched with fish based sauces.

Black Venus
Italian whole grain rice, ideal for one dish meal with vegetables.

Arborio
Ideal for creamy risotto and pie. Large grains.

Baldo
Very versatile, translucent grains,good for various cooking consistency.

Roma
For soft and creamy risotto, it releases starch while it cooks

and the following Presidio Slow Food rice:

Dehradun Basmati Rice  variety Kasturi (India)
Vary Mena Anasibe Red Rice (Madagascar)
Anishinaabeg Manoomin (Zinzania palustris) Minnesota USA

Risi & Co - Gli Aironi

Michele Perinotti produces rice and grains using traditional methods and with a reduced impact on the environment.

He collaborates with the Slow Food Foundation for Biodiversity on the rice presidia, providing his technical expertise to improve product quality.

In the first stage, he processed and packaged the rice.
Since then, he has been busy transferring the skills necessary for improving these aspects to the producers: in particular, he has used his knowledge to purchase a machine for processing and packaging Andasibe red rice and will go to Madagascar to instruct the producers as to how to use it.

He also imports and buys all of the presidium rices (Anishinaabeg Manoomin,  Andasibe red rice, Dehradun Basmati rice) and sells them at exhibitions, giving a part of the proceeds to the Foundation in support of its activities.

Kasturi rice recipe:

Ingredients: 2 cups Kasturi rice, ¼ saffron threads, 2 bay leaves, 3 cardamom pods, cracked, 4 – 5 cloves, 2 tablespoon rose water, 1cup sugar (Jaggery can be a substitute) , ½ cup ghee (butter may be substituted)

Method: Boil the rice leaving it little raw. In a small bowl put saffron, rose water and cardamom. In 1 ½ cup of water add sugar, saffron threads and prepare a sugar syrup. Add the syrup to the rice and mix it well at low flame. In a karai heat the ghee and add curry leaves, cardamom, cloves and pour it on the rice and sprinkle the rose water on top.

Cooking time: 20 minutes.