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RISO - Eatalian

RISO

Regular price
35,00 kr
Sale price
35,00 kr
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                                          PROCESSING TECHNIQUE

Only the rice grains that pass the 20 processing and selection steps become Acquerello. One of them is the helix, still considered the best method for rice whitening: rice grains rub one against the other, avoiding any damage.

                                                         AGEING

Starch is stabilized, thus the rice grain will release less starch during cooking and will increase liquid absorbtion.

                                       RE - INTEGRATING THE GERM

Germ is the vital part of a rice grain. It contains most of the vitamins and micronutrients of rice. During whitening the germ separates from the rice grain, but thanks to a patented process we are able to restore it within the grain, enhancing its nutritional values.

Informations : 

  • risotto ris 
  • acquerello
  • 250 gr
  • 500 gr 
  • 1.00 kg 
  • 2.50 kg