and anti-free radicals, also present in black grapes and berries (blueberries, blackberries, raspberries ...).

CRESPINERO black rice was obtained through a set of conventional breeding system (no GMO) between two different varieties of rice: one from Asia and another typical of the Po Valley, to get a plant resistant to Mediteranean  climate. A black rice similar to CRESPINERO in China has existed for centuries, and it was reserved only for the tables of nobles and up to two centuries ago it was grown exclusively for the Emperor and his court. Today more and more people tries to discover black CRESPINERO rice for its unique organoleptic properties and for its elegance in various recipes ...

RICE FEATURES

- brown-rice with black ebony pericarp

- presence of typical natural aroma

- the presence of anthocyanins

- Rich in minerals: selenium, iron, zinc, calcium, manganese,

- Rich in fiber and vitamins B

- Naturally gluten-free

Black CRESPINERO rice is naturally AROMATIC, the unique and unmistakable aroma similar to freshly baked bread is able to enhance any seasoning, vegetables and side dishes. Like all brown-rice, CRESPINERO black rice is rich in character and can accompany different entrees, or it can be consumed as "natural" only seasoned with extra virgin olive oil, or with rice oil (rice oil "Crudigno" for example) and grated Parmigiano Reggiano. Thanks to its shiny black colour and intense aroma, 100% natural, it can be used in rice salads alone or mixed, after separate cooking,  with white rice and / or red Ermes rice.

Uses: CRESPINERO black rice is suitable for many preparations:

Black CRESPINERO rice blends easily with the fish, especially shellfish (shrimps, tropical prawn, etc...). It is sublime with black or red caviar, oysters and Champagne (see recipe below).

CRESPINERO black rice is also milles into a soft black flour that retains its characteristic aroma. With this flour can be prepared: rice cookies, pasta, soups, cakes, bread, pizza, bread sticks and dumplings.

Cooking black CRESPINERO black rice is very simple!!!

We suggest four cooking modes for Black CRESPINERO rice:

1) Boiled: in a high and double-bottom pan pour cold water and a teaspoon of coarse salt. Cover with a lid and bring to boiling, over high heat, when it reaches a boil; remove the lid and pour CRESPINERO black rice. Allow to boil for about 40 minutes. When the rice is cooked, drain with a colander and season to taste.

THE DOSAGE: use about 5 times the water compared to the weight of rice which you want to cook: 500ml of water per 100g of rice.

2) In a pressure cooker: pour the CRESPINERO black rice in a pressure cooker, cover with cold water and add a tablespoon of coarse salt. Close the pressure cooker with its lid and heat: from when it comes into pressure (characteristic whistle of the pot) in 15 minutes the rice is cooked. When cooked, allow to cool, open the lid of the pressure cooker, remove any excess liquid with a colander and season to taste.

THE DOSAGE: use about 2 times the water compared to the weight of rice which you want to cook: 200ml of water per 100g of rice.

3) PILAF Cooking: In a shallow saucepan, pour a little extra virgin olive oil or rice oil, chop an onion and fry lightly. Add CRESPINERO black rice and toast it with a pinch of salt over high heat. Cover the rice with hot vegetable stock or boiling water; when the liquid added starts to boil cover with a lid and put it in the oven at 200°C (392°F) for 30 minutes. When the rice is cooked, drain with a colander if necessary and season to taste.

THE DOSAGE: use about 2 times the water compared to the weight of rice which you want to cook: 200ml of water per 100g of rice.

With pilaf cooking mode you can mantain unaltered all the organoleptic and nutritional characteristics of rice.

4) RISOTTO: In a double bottom pan prepare meat or vegetable stock broth (about 1,5litre). In another pan boil about 2litres of water, and when water is boiling add CRESPINERO black rice and boil it over high heat for 20 minutes; then drain with a colander and start traditional risotto recipe:

in a shallow pan, pour a little olive oil extra virgin or rice oil, chop an onion and fry lightly. Add CRESPINERO black rice and toast it with a pinch of salt over high heat. Sprinkle with dry white wine and let it evaporate. continue cooking, adding the hot stock prepared before, let the stock broth evaporate  and then add the other broth until the rice is cooked. Once cooked, turn off the heat, stir in cold butter, grated Parmesan cheese, and season to taste.

THE DOSE: Use about 5 times the amount of water to the rice weight you want cucinre: 500ml per 100g of rice water for the initial boiling.

80g of rice per person as a normal dose.

Approximately 2.5 liters of broth for risotto.

Crespiriso recommends: once cooked (the preferred method), the CRESPINERO black rice may be seasoned and consumed immediately or you can let it cool and store in refrigerator with a rice olive oil or extra virgin olive oil in a glass container to be then reused eintro 2/3 days in hot or cold salads.

Rice is devoid of preservative agents, store in a cool, dry place away from light before and after unpacking.

COOKING TIME:  45 minutes / 15 minutes in pressure cooker 

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We suggest You one RECIPE in order to value at best manner our product. For your comfort you can also download it on your PC, print and conserve it: click on the push-button “download this recipe” .

RECIPE ->RISOTTO with CHAMPAGNE

	RECIPE with CRESPINERO black rice RISOTTO with CHAMPAGNE
INGREDIENTS: (for 4 people) - 300 g of Black CRESPINERO Rice - 1 litre of vegetable broth - 50 g of butter - 2 shallots - 500 millilitre of Champagne - 50 g of cheese Grana Padano - Salt to taste
COOKING TIME:   45 minutes / 25 minutes in pressure cooker
PROCEDURE: - Put 20 grams of butter in a saucepan and let it melt, then joined a shallot, cut into thin slices and cook on a low flame until it will be transparent. - Raise the flame, add the rice, stir and let toast the rice without interruption for about two minutes. - Add 250 ml Champagne, your favorite brand, and stop stirring, let evaporate high heat. - Pour a boiling ladle of broth (vegetal or meat broth already prepared before) and let it to end the cooking adding broth little by little up to it is completely absorbed. - After about ten minutes add the remaining Champagne (250ml). - Remove the risotto from the heat when it just cookeed (taste it), add salt, add the remaining butter, cheese Grana Padano, stir gently, and put the pan cover; let it relax there for a few minutes and then serve hot.
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