Glorious grains
Rice doesn’t always get the plaudits it deserves, often viewed as a dull store cupboard essential.
In reality, it’s a hugely versatile staple of the professional kitchen, providing a healthy base for a wealth of fabulous dishes.
It’s also an ideal solution when catering for customers who have coeliac disease or who are choosing to follow a gluten-free diet.
Incredibly, according to the Rice Association, there are more than 40,000 varieties of cultivated rice – but premium Italian rice brand Riso Gallo has narrowed these down to create a comprehensive range specifically for the foodservice sector.
The family way
Riso Gallo is a sixth generation, family-owned business which has built a global reputation over 160 years as a premium producer of Italian and speciality rice products.
Their products – all of which are 100% grown, milled and packed in Italy - are renowned for their superior quality, which is enjoyed by everyone from Michelin Starred chefs to home cooks, selling over 50 million packets around the world. The brand boasts a UK market share of 23%.
Sustainable supply chain
Riso Gallo is the only European rice miller with authentic rice products made from certified sustainable farming.
In an industry first, its products are packed in recyclable plastic in vacuum packs and FSC certified cardboard.
The company is verified by independent auditors, including the Sustainable Rice Platform and Farm Sustainability Assessment, as well as being ISO certified.
All electricity used by the company is from 100% renewable sources since 2016.
Choice ideas
There’s an array of rice products on the market which cater to a wide range of culinary applications.
For risottos, Riso Gallo is your go-to, with choices including premium matured Carnaroli risotto rice, Arborio risotto rice, plain risotto and paella rice and two flavoured risotto rices – mushroom and saffron.
The selection also includes Basmati rice, as well as eye-catching red wholegrain and black wholegrain rices, which are sure to create the wow factor.
Speedy solutions
For kitchens where speed is of the essence or deskilling is an issue, Gallo’s ‘ready in two minutes’ range provides an ideal solution.
Available in risotto rice, Basmati rice, red wholegrain rice and black wholegrain rice, each pouch contains 4-5 portions and takes two minutes to cook in a microwave or pan.
Recipe innovation
In the UK, Riso Gallo is an active member of both the Craft Guild of Chefs and Master Chefs GB, working closely with a host of leading chefs to develop innovative recipes for foodservice professionals as well as home cooks.
Additionally, the brand has worked extensively with Essential Cuisine - who are experts in stocks and sauces - to curate a selection of recipes showcasing the versatility and creativity of rice. These include the following:
Roasted pumpkin, chestnut, cranberry and Gorgonzola risotto
Ingredients
140g Gorgonzola, broken up (or a vegetarian alternative)
1000ml Essential Cuisine vegetable stock
2 shallots, finely diced
1 garlic clove, crushed
400g of Gallo Arborio risotto rice
75ml of dry white wine
1 pumpkin, peeled and cut into ½ inch pieces
50g Parmesan, grated (or a vegetarian / vegan alternative)
50g of unsalted butter, cut into small dice (or vegan butter)
100g of cooked chestnuts
25g Afropol Fine Foods dried cranberries
Lemon juice
Flaky sea salt
Pepper
Method
1. Add the stock to a pan and warm gently until steaming.
2. Before starting the pumpkin puree, reserve a small handful of the pumpkin cubes for later (see below). For the puree, cook the pumpkin in the stock until tender, then blend until smooth and season. Remember to keep the stock for the risotto.
3. Roast the remaining pumpkin cubes in the oven on a medium heat until they have caramelised.
4. Meanwhile, heat the olive oil in a saucepan on a low-medium heat. Add the shallots and garlic and cook until soft but not coloured.
5. Add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent. Add the white wine and reduce until the pan is almost dry.
6. Begin to add the stock to the pan, approximately 200ml at a time. Simmer gently and stir occasionally until the liquid is absorbed by the rice, ensuring the contents of the pan do not stick to the base.
7. Continue to add the stock, a ladle at a time, until used up and absorbed (add more stock if required, the rice should be al dente). Remove the pan from the heat and add the Parmesan.
