Il riso di Riso Merlano viene pilato a pietra, selezionato con paziente cura, confezionato e controllato con metodi avanzati che ne garantiscono l’alta qualità.
Package sizes: 500 g ATM, 1 kg ATM, 1 kg cellophane, 5 kg, 10 kg paper, 20 kg paper, 25 kg raffia,
Big bags 1000/1200 kg
CARNAROLI RICE
Our CARNAROLI rice: the pre-eminent variety amongst our products, and the most-highly appreciated by the best Italian chefs. Its success is due to the fact that the grains keep their shape during boiling. It is ideal for risottos, and excellent for intensifying the flavours of various ingredients such as mushrooms, saffron, vegetables, fish and cheese. It is also delicious together with legumes. Ideal in salads: the grains remain compact and separate and help you cook the most delicious recipes using only a few, simple ingredients.
VIALONE NANO RICE
A cross between Vialone and Nano rice, this variety is the oldest obtained by hybridisation. It is characteristic of the areas around Mantova and Verona, although it has adapted well to the rice-fields of Piedmont. The Merlano Vialone Nano is incredibly versatile, and is ideal for risottos and many other dishes including various regional recipes.
BALDO RICE
Merlano BALDO RICE is very versatile and is ideal for any cooking method. It is the perfect choice for risottos and the creation of salads, and given the compactness of the grains, it can also be used to simply boil and serve with butter.
ARBORIO RICE
As a result of its versatility, our ARBORIO RICE, which takes its name from the small town in the province of Vercelli, is one of the most common rices to be found. Merlano Arborio is large-grained and during boiling, the heart of the grain remains al dente while the surface releases starch to create a beautiful smooth effect. Its characteristics make it one of the best-known Italian rices across the world. Ideal for creamy risottos all’onda (shimmying the pan to make the rice move in a wave so that it folds in on itself).
Guaranteed by the Ministry of Agricultural and Forestry Policies pursuant to Art. 10 of Regulation (EC) 510\2006
PDO CARNAROLI RICE
IL RISO CARNAROLI è il più apprezzato della produzione italiana. Il suo successo è dovuto all’eccellente tenuta in cottura. Indicato per risotti è in grado di esaltare sapori ed ingredienti diversi come funghi, zafferano, verdure, pesce e formaggi. Ottimo anche con i legumi. Ideale nelle insalate: i chicchi rimangono compatti, sgranati ed è possibile realizzare ricette gustose e di successo anche con pochi e semplici ingredienti.
PDO S.ANDREA RICE
S. ANDREA RICE is typical of the Biellese and Vercellese Baraggia landscapes. It absorbs flavours very well and is perfect for creamy risottos, vegetable soups or simply boiled served with olive oil and lemon. It is also very good for the preparation of desserts and Sicilian rice balls (arancini).
For tasty dishes
“VIOLA” RICE
“IL VIOLA” è una varietà di riso integrale molto pregiata, aromatica, dai chicchi color viola, coltivata nel cuore della campagna Vercellese. La sua fragranza si sprigiona pienamente in cottura ed i grani, integri e sgranati, assorbono sapori e condimenti mantenendo inalterata la caratteristica nota aromatica alla nocciola. È un alimento sano, ricco di magnesio antiossidante, nutriente ed altamente digeribile. Ideale se abbinato a piatti di carne e pesce, per un’elegante variante dell’insalata di riso e riso pilaf. Per gustare il suo aroma straordinario si consiglia di bollirlo e condirlo semplicemente con olio e parmigiano.
WHOLEGRAIN RICE
IL RISO INTEGRALE è tale per il suo processo di raffinazione, che si limita solo a privare il chicco dall’involucro più esterno senza intaccare gli strati sottostanti, ricchi di fibre, proteine e sali minerali. Può essere consumato semplicemente bollito e condito a piacere oppure abbinato a formaggio o legumi. Ottimo nelle insalate di riso e come contorno per piatti freddi.
“ORANGE NORI” RICE
IL RISO “ORANGE NORI” è una varietà autoctona di riso arancione integrale aromatico ITALIANO. L’accurata selezione delle sementi e la lavorazione del prodotto sono il frutto della Filiera di Qualità che Riso Merlano garantisce dal campo alla confezione. L’Orange Nori può sembrare un riso comune ma, quando viene sbramato, i chicchi svelano un pericarpo insospettabilmente arancione. In cottura conserva i chicchi interi e sgranati che assorbendo i sapori e i condimenti mantengono la fragranza originale. Ideale come contorno sia per carne che per pesce, per la preparazione di insalate di riso, pilaf. Se si vuole apprezzare tutta l’aromaticità e il sapore pieno, il consiglio è di farlo bollire e condirlo solo con olio e parmigiano.
For international dishes
AROMATIC “FRAGRANCE” RICE
Merlano FRAGRANCE RICE is an excellent Italian rice and the result of careful selection from the best cultivations. Only the lots of the highest quality standards are processed while constant research for perfection is carried out, always with respect for our values and traditions. Thanks to its intense aroma, it is a good alternative to the classic boiled or steamed rice. The particular processing technology means that the grains retain their consistency during cooking. Excellent for side dishes for meat, fish or vegetables, but also for salads, this rice is perfect when served combined with exotic fruits. Tasty dishes are easily created with just a few simple ingredients.
SUSHI RICE
Sushi is a typical Japanese rice-based dish, sushi-meshi, together with other ingredients such as raw fish, nori (algae) and vegetables. The ingredients and presentations are wide-ranging, but the ingredient which all types of sushi have in common is the rice. It is often prepared with raw fish, but in some common varieties, sushi also uses cooked ingredients and/or vegetables. Thinly-sliced raw fish served without rice is called “sashimi”. Sushi is often served with pickled ginger, wasabi and soya sauce.
parboiled
For extended cooking
PARBOILED RICE
PARBOILED RICE undergoes a particular process, which helps to obtain nutritional values almost equal to wholemeal rice. The ‘Parboiling’ process, where the name originates from, predicts that the grains are soaked in water, steamed, dried, peeled and bleached in a traditional way. In brief, the parboiling process consists in semicooked or semi-heated rice, which allows the grains to retain all nutritional values, which are normally lost during cooking. Thanks to this technique, parboiled rice has reduced cooking times and it does not overcook, an ideal characteristic for the creation or fast recipes and for refrigeration.
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