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Product Information
Riso Scotti Arborio N.1 in Italy*
*Source: IRI Data, Italian Retail Market
Your Italian Risotto Experience
Name a more iconic Italian rice. You're right: That's Arborio! by Riso Scotti
The perfect choice for a mouth-watering risotto: your ticket to genuine Italian cuisine.
Perfect grains, gently dehusked and slowly refined by an emery stone.
*Source: IRI Data, Italian Retail Market
Your Italian Risotto Experience
Name a more iconic Italian rice. You're right: That's Arborio! by Riso Scotti
The perfect choice for a mouth-watering risotto: your ticket to genuine Italian cuisine.
Perfect grains, gently dehusked and slowly refined by an emery stone.
Features
Stone That's Scotti Milled, Vacuum Packed, Kosher
Further description
See top of the pack for Maria's recipe!
Sustainable Production
We are committed to reducing CO2 emissions: we recycle production waste and convert it into the energy we use in our factory.
Sustainable Production
We are committed to reducing CO2 emissions: we recycle production waste and convert it into the energy we use in our factory.
Country of origin
Italy
Nutritional data
| Typical Values | 100 g of Raw Product |
|---|---|
| Energy | 1490 kJ |
| 351 kcal | |
| Fat | 1,3 g |
| of which saturates | 0,4 g |
| Carbohydrate | 77 g |
| of which sugars | 0,3 g |
| Fibre | 1,9 g |
| Protein | 6,9 g |
| Salt | 0 g |
Storage
Store in a cool and dry place
Preparation and Usage
Risotto Cep Mushrooms
Ingredients for 2 portions: Cep Mushroom, 6 handfuls of rice, 2 tablespoons of olive oil, 1/2 onion, 500 ml of stock, 1/2 glass of white wine, 2 tablespoons of Parmigiano Reggiano® cheese, 10g of butter.
Preparation
Fry the onion and mushrooms
Pour the rice and simmer with wine until absorbed
Once the wine has evaporated, add the stock and leave to cook for 15/18'
Switch off the gas and add butter and Parmigiano Reggiano® cheese
Ingredients for 2 portions: Cep Mushroom, 6 handfuls of rice, 2 tablespoons of olive oil, 1/2 onion, 500 ml of stock, 1/2 glass of white wine, 2 tablespoons of Parmigiano Reggiano® cheese, 10g of butter.
Preparation
Fry the onion and mushrooms
Pour the rice and simmer with wine until absorbed
Once the wine has evaporated, add the stock and leave to cook for 15/18'
Switch off the gas and add butter and Parmigiano Reggiano® cheese
Package type
Plastic bag in a carton box
Recycling information
O7 - Plastic for the plastic bag
PAP21 - Paper for carton box
Other Information
Full Product Name:
Long Grain Rice
Storage:
Store in a Cool and Dry Place
Long Grain Rice
Storage:
Store in a Cool and Dry Place
Ingredients
100% long grain rice
Dietary Information
Kosher
Brand
Riso Scotti
Brand details
Love and Care for the Environment
“Siamo Riso, Prima Di Tutto" We Are All Rice Grains
We support our farmers and work hard to safeguard our Italian rice and promote an eco-efficient agriculture.
The Perfect Grain of Rice since 1860
Six generations. Only the best Italian rice. And the same passion since 1860. The same you have today when enjoying and sharing the things you love.
The authentic Italian risotto experience.
“Siamo Riso, Prima Di Tutto" We Are All Rice Grains
We support our farmers and work hard to safeguard our Italian rice and promote an eco-efficient agriculture.
The Perfect Grain of Rice since 1860
Six generations. Only the best Italian rice. And the same passion since 1860. The same you have today when enjoying and sharing the things you love.
The authentic Italian risotto experience.
Manufacturer
Riso Scotti S.P.A.,
Via Angelo Scotti, 2,
27100 Pavia,
(Italy).
Via Angelo Scotti, 2,
27100 Pavia,
(Italy).
Return to Address
Riso Scotti S.P.A.,
Via Angelo Scotti, 2,
27100 Pavia,
(Italy).
Via Angelo Scotti, 2,
27100 Pavia,
(Italy).
Recipes
Your best Saffron Risotto alla Milanese
Recipe by Maria, from Milano
1) Brown 1/2 a finely chopped onion.
2) Add 160g Arborio rice and stir. Add 1/2 glass dry white wine and simmer.
3) Add 1/2 tsp saffron. Pour in 500ml of stock, little by little, and stir until each addition is absorbed and the risotto is al dente (15-18').
4) To make it creamier stir in a spoonful of butter and a handful of grated Parmigiano Reggiano cheese.
Recipe by Maria, from Milano
1) Brown 1/2 a finely chopped onion.
2) Add 160g Arborio rice and stir. Add 1/2 glass dry white wine and simmer.
3) Add 1/2 tsp saffron. Pour in 500ml of stock, little by little, and stir until each addition is absorbed and the risotto is al dente (15-18').
4) To make it creamier stir in a spoonful of butter and a handful of grated Parmigiano Reggiano cheese.
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