Arborio Rice - The Herons
Ideal for risotto mantecati and timballi, very large grain. The artisanal stone husking technique guarantees a light husking of the grain, which maintains the nutrients present in the outer part, responsible for the rice's taste and resistance to cooking. Processing in individual batches and vacuum storage ensure that batches are always fresh and homogenous. Finally, the production is rigorously selected for colour, purity and grain size.
Origin: Italy - Piedmont
Format: 1Kg
Cooking time: 16 - 18 minutes
La Risaia: The experience gained over five generations in rice cultivation has borne fruit in the Grange of Vercelli, where the Perinotti family has dedicated its existence to improving the cultivation conditions of the Pracantone estate. Theirs has been a different choice: to invest in quality, experimenting and adopting crops with reduced environmental impact and rediscovering the most traditional and prized varieties of the precious cereal. Until a few years ago, Italian rice cultivation was based on quantity production and the indiscriminate use of chemical fertilisers and pesticides, which compromised the quality of the harvest and endangered the survival of the animal species typical of these marshy areas. Only the introduction of a less forced type of agriculture caused the endangered Grey Herons to return to populate the rice fields. It was to these majestic birds that Michele Perinotti dedicated Risi&co, the company he runs with enthusiasm and passion. The company's production chain starts from the earth, that is, from the rice fields, which are still irrigated by that network of canals and small canals created by Cavour's work, to which they apply precision farming techniques that represent the new 'frontier' of sustainability in the agricultural sector and that allow them to 'level out' the soil, avoiding holes and dips. This allows the rice fields to be covered using minimal water and very few chemicals for pests and 'weeds'. The rice grows in a free, healthy and natural environment. Herons, ibis, frogs and typical local fauna have returned: a natural ecosystem has been recreated. The attention paid to environmental issues also passes through the 'soft processing' of the grains, which retain the protein and vitamins of the A D E K group on the surface. By removing the superficial part of the rice, one obtains meal, used in natural cosmetics for creams and scrubs. From the broken grains we obtain flour, which is used in a variety of sweet and savoury recipes. This is certified by TÜV Sud, an internationally accredited body: the company uses traceable, green Repower 'Green inside Repower' from the Grosio spring. Since 2018, they have installed photovoltaic panels that have reduced carbon dioxide emissions. The glumes that protect the grain, and which are removed in the first processing phase, are very rich in silicon and for this reason, they were already exploited in the 1970s and 1980s to make the motherboards of PCs. They were also in great demand by animal product companies for some components of cat and dog litter. Today, the great use of this salt is in green building, for the production of soundproofing and heat-insulating material.
