Logo
  • Rice Carnaroli

Paolo's Gourmet Italian Rice Carnaroli (35 Oz.)


Carnaroli is  long   grain  rice  ( called japonica   ) because its  cultivated  in Veneto  region protected area with specific technique to farm it .Used Boiled

RISOTTO SCALLOP AND ARUGULA  30 Minutes

3 tbsp butter  divided                   

leek (white and pale green parts), thinly sliced and washed                                    

1 cup  Paolos gourmet Carnaroli Riso                               

2 cup low-sodium chicken broth or                                   
1 1/2 cups water                                 
2 tsp dried oregano                                    
1 tsp garrlic powder                                
1/2 tsp sea salt fish                              
1 tsp smoked paparika owder                                     
12 large sea scallops , patted dry                                    
1/2 cup extra-smooth ricottta cheese                                    
6 cups baby arugula, divided

COOKING PROCEDURE

PREHEAT oven to 400F.
  • MELT 2 tbsp butter in a large, oven-safe pot over medium. Add leek and cook, stirring, until softened, 5 min. Stir in rice and 1 cup broth. Cook, stirring until liquid is absorbed,  2 min. Stir in water, remaining 1 cup broth, oregano, garlic and salt. Bring to a boil, stirring often. Cover pan and bake until all liquid is absorbed, 20 to 25 min.
  • SPRINKLE paprika  over scallops. Melt remaining 1 tbsp butter in a frying pan over medium-high. Cook scallops until golden, 1 to 2 min per side.
  • STIR ricotta and 3 cups arugula into risotto. Serve topped with remaining arugula and scallops.
  • Buon Appetito !
  • Write a review

    Note: HTML is not translated!
        Bad           Good
    Captcha

    Rice Carnaroli

    • Product Code: rice carnaroli
    • Availability: In Stock
    • $9.00

    • Ex Tax: $9.00

    Tags: rice carnaroli