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The saffron Risotto is a story becoming legend which dates back to times when saffron was used in the cuisine to create particular chromatic effects. “Gli Aironi” suggest s a typical dish of the Lombard cuisine, coloured and scented based on Carnaroli rice and saffron stigmas.
Pour the mix for risotto in a large cooking pan with little oil already warm and let it toast for one minute at a moderate temperature. Always stirring pour half a glass of water (or white wine) and let it evaporate. Pour, little by little, 700 ml of hot water and let it dry completely (15 minutes). Add salt to taste. Add a nut of butter and let it whisk for one minute.
A long experience in rice cultivation matured over five generations, making of a job a real culture asking for continuous improvement. Perinotti & Conte - Owners
Back five generations the Perinotti Family cultivates rice in the Grange Vercellesi area in Piedmont. A life dedicated to rediscovering varieties of native rice: an ambitious choice in a historic period in which standardization rules.
Gli Aironi brand's name means herons, birds that stand out also in the company logo, formerly in way of extinction and now returned in great numbers in the Grange, confirming the company's attention to environmental sustainability. Another proof is the work done to hydraulic works that have allowed to reduce to the minimum the usage of chemical products.
