Riso Gallo is celebrating this year’s National Rice Week by hosting two cooking events with a variety of chefs from the Riso Gallo Chef Collective.
Taking place at Braehead in Scotland on 9th September and University of West London in Ealing on 13th September, the chefs will be championing exciting rice based starters, main courses and desserts. The Chefs have chosen a selection of Riso Gallo’s sustainable food service rice to create unique dishes in record time.
Two of the top choices include:
Riso Gallo Base
A Quick & Versatile Base for 1000’s of recipes.
This parboiled Base is ready in just 12 minutes and ideal for Risotto, Paella, Arancini and much more.
A 1kg bag gives 12 portions, offering excellent value for money. Simply bring a pan of 2 litres of water to boil, add the rice and simmer for 12 minutes, any ingredients can then be added.
There are no artificial colourings or preservatives, and it is vegetarian and gluten free. It is available in Porcini Mushroom, Saffron and Plain varieties.
Too Busy? Take Two with Riso Gallo
The Riso Gallo 2 Minute Base Range is a complete ‘ready-to-heat’ rice solution for the busy restaurant.
Simply cook in a pan or microwave for 2 minutes. It is absolutely ideal for risotto, starters, sides, Poke Bowls and salads. One 700g pack provides 5 servings, so, again great value. It is available in a delicious and versatile range including Sustainable Basmati, Sustainable Black Wholegrain Rice, Sustainable Red Whole grain Rice and Parboiled Risotto Rice.
One to Try:
By Gary Guiney
Asian Vegetable Fried Rosso Rice with Chili Roasted Cashew nuts
Serves 4-5
Total Time: 12 minutes
Ingredients.
- 700g of Base 2 Rosso rice ( 1 pack)
- 50ml of water (I squeezed the lime juice into the water to add fragrance to the rice)
- 1 lime
- 2 tbsp of Sesame oil
- 1 small onion diced
- 1 red & 1 green chili
- 1 large Carrot (peeled and grated)
- 1 cup of Frozen peas (blanched)
- 6 Stems or Purple Sprouting broccoli (blanched for 2-3 mins in boiling water)
- 3 garlic cloves chopped
- 1 small thumb of ginger grated
- 3 spring onions chopped
- 3-4 tbsp of low sodium soy sauce
Method
Step 1. Cook the base 2 per packet instructions, add your flavoured water again its optional to add the lime juice and set to side. (2 mins)
Step 2. In a hot pan or wok add a few drizzles of oil, just as the pan smokes add onions, garlic, ginger and chilies’ and give the pan a good toss, add in the peas, broccoli and grated carrot. Cook for 3-4 mins always moving the pan.
Step 3. Introduce the Rosso rice back into the wok and give it a good toss, reduce the heat to prevent sticking and add soy sauce, cook the rice for a further 3-5 mins and transfer into a serving dish.
All is left is to garnish with spring onions and chilli cashews and a drizzle of your sesame oil.
Check out the Riso Gallo UK YouTube page for recipe ideas and videos: Riso Gallo UK – YouTube
Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices – Gallo Risotto Tradition, Arborio, Carnaroli and Carnaroli Rustico – fully sustainable.
Contact Jason on jmorrison@gallouk.com for your nearest wholesaler
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