Baldo Rice

Nadia Galinova
Translated by
Nadia Galinova
Baldo rice

Baldo is a variety of Italian rice, introduced in 1977. Today it is a well-known and very valuable rice. Its inventor, Dr. Antonio Tinarelli, created this new variety after years of research from 1952 to 1977.

Baldo rice is not the only one born in those years when the first genetic research on food was practiced. All analyzed and selected varieties then, as now, are grown in Italy on a large scale. During these years, research has led to the creation of other varieties such as Roma, Ribe and Europa. In particular, Baldo rice was born from a cross between Arborio variety and Stirpe 1936 and has characteristics of both species.

If we talk about Baldo rice, it has a white grain and it is shiny in color. It belongs to the superfine rice variety and today is grown mainly in northern Italy, in the provinces of Pavia, Novara and Vercelli. In recent years, this type of rice has been highly praised by famous chefs and has become a protagonist in many Italian recipes.

The properties of Baldo rice

Baldo Rice

This unique medium-grained polished rice can rightly be called universal. From Baldo you can prepare any rice dish from any cuisine in the world - meat and fish garnishes, aromatic pilaf, warm Mediterranean-style salads and many desserts.

The size and excellent texture of the beans make it ideal for making traditional risotto, while its low amylose content favors the fat-free creaminess. The crystal clear grains retain their original structure during cooking and at the same time have an unique rich taste. During baking it releases starch, which allows perfect connection with the ingredients and ensures good grain separation. At the end of cooking, the risotto appears spontaneously with the famous "wool" effect, without the need to add excess liquids or crush spices. Due to these characteristics, the risottos are creamy and well mixed.

Baldo rice is refined, not whole grain, which has lost some of its nutritional properties, but remains among the most recognized for its perfect stability in the kitchen. It is chosen by famous chefs because it cooks very well, it does not boil even if it boils for a few extra minutes. It absorbs spices very well and gives life to the creamy risotto.

This rice is rich in active substances that stimulate brain activity. So you can include it in your diet with confidence. To feel the taste and practicality of Baldo rice, you should go into the kitchen and try it.

- Baldo rice cooking time: 14-16 minutes;

- Time to prepare the risotto with Baldo rice: 21 minutes.

Keep in mind that the cooking time of white Baldo rice varies depending on the year, how mature it is, degree of processing and for risotto depends on the baking that takes place at the beginning of its preparation and the amount of fat added during cooking. : this means that if you prepare traditional risotto, which requires the use of plenty of animal and vegetable fats, the time increases by 1-2 minutes. Baldo has greater resistance to cooking, which allows it to be left on the stove for 1-2 minutes longer.

Calories and nutritional values ​​of Baldo rice

Baldo
Image: Храна за душата

100 g of Baldo rice contains:

- 340 kcal;

- protein 9.64 g;

- fat 2.60 g;

- carbohydrates 84.57 g;

- fiber 1.03 g.

Recipes from Italy with Baldo rice

Raspberry risotto

Ingredients for 2 people: 180 g Baldo rice, 100 g raspberries, 1 onion, 100 ml rice cream, vegetable broth for cooking, 1 cup of white wine, 1 cup of red wine, parsley.

Wash the raspberries and cut them in half. Dip them in red wine and refrigerate them for at least 4 hours. In a non-stick pan, place the finely chopped onion along with a little olive oil and pour the rice to brown for a few minutes. Deglaze with white wine. Then start pouring little by little the prepared vegetable broth on the rice and leave it on the hob. When the rice is almost ready, add the rice cream and raspberries. Gently sprinkle with parsley, this will give it a finish.

Risotto with calamari

Ingredients: 280 g Baldo rice, 2 tbsp. grated Parmesan cheese, 200 g fresh calamari, 50 g cuttlefish ink, 1 shallot, chopped parsley, 1/2 cup of white wine, olive oil, a piece of butter, salt and black pepper.

First, cut the shallot and fry it in a pan with a lid in olive oil and fry the rice for a few minutes. Deglaze the rice with white wine and cook with the vegetable broth. About 3 minutes after cooking the rice, add the pre-cut calamari and cuttlefish ink. At the end of cooking, add the chopped parsley, a pinch of black pepper, a lump of butter, a piece of butter, two spoons of parmesan and mix everything.

Veal risotto

Ingredients: 250 g Baldo rice, 250 g veal, 1 red onion, 1 cup of white wine, 50 g butter, salt, black pepper, 2 tbsp. tomato puree, 1 liter of veal broth, grated Parmesan cheese

Fry the finely chopped onion in 25 g of butter and when it aquires golden brown color, add the diced meat. Fry for about 2 minutes, then add the rice and cook for about 2 minutes. Add the glass of white wine and allow it to evaporate, while stirring constantly. Be careful, so that the rice does not stick to the pot. Add two scoops of meat broth, mix well and reduce to medium heat.

While stirring, add a ladle of broth from time to time. About 10 minutes after the end of cooking, sprinkle a pinch of salt and black pepper, add 2 tablespoons of tomato paste and continue to cook over medium heat. 5 minutes after the end of cooking add the remaining butter (25 g), finish it off by sprinkling with grated Parmesan cheese.

Risotto with vegetables

Ingredients: Baldo rice 320 g, carrots 100 g, yellow peppers 50 g, red peppers 50 g, eggplant 100 g, zucchini 100 g, peas 50 g, cherry tomatoes 150 g, celery 1 stalk, medium-sized onion 1, butter 20 g, olive oil 6 tablespoons, vegetable broth 1 liter, chopped parsley 2 tablespoons, grated Parmesan 4 tablespoons, white wine 40 ml, salt and black pepper (by taste).

Cut the vegetables into small cubes. Cut the cherry tomatoes into circles, put them in a bowl and add 1 tsp. of sugar, so that they can lose their acidity. Cut the onion and put one half to soften over very low heat in a large pan along with three tablespoons of oil and butter to make sure the onion does not burn at this stage you can add a scoop of broth. When the onion is cooked, pour all the diced vegetables in the pan. Season with salt and black pepper and leave the vegetables cook for about 15 minutes. The vegetables should be soft, but not crushed.

In another pan, fry in the remaining fat mixture prepared from celery stalks, the other half onions and carrots. And in this case, leave it on low heat for about 10 minutes and to not risk it in this case, you can add a ladle of broth. Then add the rice and cook it. Add the white wine and leave it to evaporate. Then add a ladle of broth and cook, occasionally adding a ladle of broth, while stirring constantly with a wooden spoon. When the rice is half cooked, add salt and vegetables and continue to boil the rice, by adding from time to time a ladle of broth. When the rice is cooked, add the tomatoes, mix everything well and turn off the heat. Add the butter, parmesan, chopped parsley and freshly ground pepper.

Sweet Rice Cream

Baldo rice cream

Ingredients for three servings: 1 cup of rice, 1 cup of water, 2 cups of milk, 2 tbsp. raisins, 1 tsp. ground cinnamon, 3-4 tbsp. brown sugar (or by taste), a pinch of salt, 200 g of yogurt 2%.

Put the washed rice, water, washed raisins, a small pinch of salt in the pot on the stove. Once the rice swells, add the milk and stir often to prevent it from burning. When the rice is cooked, add the sugar and cinnamon and stir, until it has melted well. Allow it to cool, then add the yogurt, stir and pour into serving bowls. Serve the bowls of rice cream sprinkled with another pinch of cinnamon or sliced ​​fresh fruit. Serve at room temperature, or can be served cold from the refrigerator (in this case it will thicken a bit).

More appetizing suggestions that you can prepare with Baldo rice:

- rice pudding;

- chicken with rice;

- stuffed peppers with rice.

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