Gallo Whole Red Rice – Hazelnut Flavor

A whole grain rice that smells of hazelnut from the first minutes of cooking

White rice feeds, but it tells you nothing. This whole red rice keeps its ocher husk: it smells of hazelnut as soon as it cooks, keeps its bite and stands up to roasted vegetables as well as winter dishes.

What you will taste

• Texture: firm and slightly grainy, a distinct chew.
• Aromas: toasted hazelnut and warm grain.
• Taste: round, an earthy base and a gentle acidity in the finish.

How to use it

• Toast it briefly dry in the pot before adding the water, to strengthen the hazelnut.
• In a warm salad with crumbled pecorino, walnuts and a drizzle of olive oil.
• As a rustic risotto with dried porcini.

Where it comes from

Riso Gallo was founded in 1856 in Genoa by the merchant Giobatta Preve and moved in 1926 to Robbio, in Lomellina, in the province of Pavia. The Preve family still runs the company.