7 reviews
7 reviews
$6.98 $8.48
 1418 Sold

You can use Carnaroli Rice for tasty risottos, flans and fine dishes. The rice’s wellbeing derives from its easily absorbable carbohydrates, from its noble proteins completely available for our body, from the absence of allergens that could cause irritating negative reactions.

Remember that the rice’s carbohydrates are easily absorbable because, being organized in granules much littler that the other cereals’ ones, your stomach digests them at once and converts them into energy immediately available for your body.

Cooking time: 15 - 18 mins
Ideal for: risottos, timbales

Butternut Squash and Pancetta Risotto 
Ingredients (8 servings)
2 cups Riso Scotti Carnaroli rice
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
2 oz. thinly sliced pancetta (Italian bacon)
½ large white onion, finely chopped
1 cup dry white wine 
4 14-ounce cans (or more) vegetable broth 
5 Tbsp. unsalted butter, cut into pieces 
2 oz. Parmigiano Reggiano cheese, finely grated 
¼ cup extra-virgin olive oil 
Black pepper
Cut two thirds of the pancetta into cubes and the remaining amount into thin strips. Finely chop the onion and put it in a non-stick pan together with the oil and the pancetta cubes.
Stew it gently by adding a ladleful of boiling broth. When the onion has become transparent, add the peeled and diced butternut squash and cook it for 10 minutes, stirring occasionally. Add more hot broth if needed. When it has softened, crush it with a fork to reduce it to puree.
Toast the Riso Scotti Carnaroli rice in a saucepan with a drizzle of oil, stirring continuously with a wooden spoon for 2-3 minutes. Simmer with the wine until reduced. Add the creamy pumpkin and 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add the remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding the next, stirring often for about 15 minutes.
When cooked, turn off the heat, add the butter and grated Parmigiano Reggiano cheese, stir for one minute, cover and leave to rest for 2 minutes. Fry the strips of pancetta in a pan until crispy.
Divide the rice into individual plates and finish with a few strips of pancetta. Finish with black pepper and enjoy.
Qty available: 70 SKU: 810579020442

Customer Reviews
5.0 Based on 7 Reviews
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Carmen D.
United States United States
I recommend this product
Great product

It is the perfect type of rice for risotto and this brand is also good for rice salads served cold in the summer time. The kernels stay 'al dente' and taste delicious!

Marion w.
United States United States
I recommend this product
Beautiful looking rice!

Great, never sticky, very loose, color very white and great in texture! Would buy it again without a doubt!

Brian L.
United States United States
I recommend this product
Excellent risotto!

It is an excellent risotto, absorbs well, renders a creamy result!

chris b.
United States United States
I recommend this product
Scotti Riso Canaroli

Been using run of the mill arborio rice for years, this was a splendid change.

Rossella G.
United States United States
I recommend this product
The best Italian rice for RISOTTO

I am from the region where Carnaroli rice is produced, and here in the US I was struggling finding it at a good price: I tried various options and this is the more convenient I could get. The best quality for a fair price