I had the pleasure of meeting Maria Nava Rondolino from Acquerello at the Hong Kong Wine & Dine festival. Since she is arguably Italy's rice queen, I asked how she best likes to eat the 7-year aged rice for which they are famous. The un-hulled rice, immediately after harvest, is stored in temperature-controlled silos and aged from at least 1 year and up to 7 years. This allows the starch in the grain to completely mature while improving its taste and ability to retain starch, absorbing more cooking liquids, giving it an excellent al dente texture. She said that in order to appreciate the taste and integrity of the rice, to follow th following recipe (alternatively she said combine the boiled rice in a bowl of gorgonzola, season, stir and eat).
1 cup of rice
butter
parmesan
lemon rind
maldon sea salt
ground black pepper
- cook the rice as you would pasta, i.e., boil water adding salt only once it's boiling
- add rice and cook for 13 minutes
- put some butter, parmesan and lemon rind in a bowl
- drain rice and put into bowl with other ingredients, stir
- season with more salt and pepper if you like
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