OTT. NOV. 2013
VI
is deeply rooted in the South, but with
increasing appreciation in these areas,
especially as a result of the increase
in celiac intolerance. People with this
intolerance can perfectly tolerate the
rice in their diet. That’s an aspect that
more and more restaurateurs will have
to take into consideration.
Among the varieties of white rice, the
most appreciated in the restaurant
business is Carnaroli - followed by
Arborio and Vialone - ideal for cooking
resistance, made in the pot and beans
big compact, that perfectly absorb the
seasonings.
The problem is in the preparation
and cooking of the rice, regarded
with some suspicion by the chefs for
the duration of cooking, both for the
dreaded loss of consistency “al dente”,
which is essential in any good risotto.
“In fact, some resistance is met, but
today less and less - says Palmiero
Saba, Director of Foodservice Riso
Scotti - because for about ten years
now in the world of rice there was
a change in mentality. Even in areas
where rice has always been used, up
to a dozen years ago in the parboiled
food used very much as a matter of
practicality. Now fortunately, about the
great chefs of the hotel schools and a
little ‘us too producers, the culture of
rice is grown in parallel to the range
of many companies, including Riso
Scotti. So finally, from North to South,
in most cases the chef choose the
right rice according to the specific use,
preferring our Carnaroli or Arborio,
the Vialone Nano for risotto, while
enjoying a series of special beans as
Parboiled or the integral Gran Nero,
or Arlecchino (three different types
of mixed rice) or rice red Hermes
for salads or other specific uses, for
example as an accompaniment to
dishes “
).
Of the same opinion, Mauro
Guarnaccia, Director of Out of Home
Riso Gallo
.
it): “The culture of rice is rising even
in areas not strictly related to this
tradition. In general, however, the cook
needs a product with features that
respond to specific professional needs,
in addition to quality parameters. The
line dedicated to Horeca “Riso Gallo
Chef Professionnel” answers to this.
This line is part of the Carnaroli, our
top of the range. Its processing is
specific to the needs of the restaurant,
because it undergoes a husking
calibrated (the operation that leverage
the husk, the exterior covering of
the rice), which provides extreme
resistance in cooking and risotto
creamy but still al dente, even in the
case of the preparations with stop
firing and resume preparation at a later
time. “Just the recovery of the cooking
can be achieved with two different
modes. “In the first - continues
Guarnaccia - making roasting and
nuance of rice wine until half cooked,
then the whole thing is shot down
and taken at time of service, with 6-7
minutes of cooking time left.
The other method is to bake at 180 °
C the rice with broth dose required
to reach the half-cooked. Then the
Carnaroli temperature goes down and
resumed risotto with unwanted flavors,
and it is ready in 4-5 minutes. Types
of rice whose performances are able to
convince test even the most reluctant
cook. “Do not underestimate, then,
the spread they are having special
types of rice, such as the Venere Nero,
or originating in other cultures, the
Basmati, the Thai that can be used
alone or in combination to give a touch
of originality to many recipes.
That said, a certain part of the
restaurant is for various reasons,
particularly related to the use of
parboiled rice. Domenico Agosta,
National Account Manager B2B Colussi,
which owns the brand Riso Flora
renowned because of its parboiled
(
. He explains:
“In addition to strong seasonal
consumption, this rice is very popular
in central Italy, by tradition and culture
of product. In fact, in the North and
in the South there is a use and a
knowledge of white rice - risotto from
those in the North, those little round
in the South - while in the Centre,
catering is inclined to the use of
parboiled for ease of use and always
perfect cooking performance, essential
for rice salads that are in those areas a
lot. Riso Flora perfectly meets the basic
needs sealing, quality consistency,
uniformity of grains and ease of use. “
SPECIALISTS OF RISOTTO
Super Fino Carnaroli
From the large and long grain, is
among the most popular. In cooking
releases a minimum amount of starch,
which allows preparing risotto that
4(.(A05,
