In a nutshell: Everything you need to make the perfect risotto - some of our award-winning Riserva San Massimo Carnaroli rice and organically grown Catalan saffron plus some Bosco Falconeria's organic Sicilian extra-virgin olive oil. Just buy some amazing Borough Broth organic stock at 20% off using the discount code VINEGARSHED at checkout on www.boroughbroth.co.uk and you've got it sorted!
This perfect kit for making risotto contains:
Extra-virgin olive oil:
This fabulous organic Sicilian Extra-Virgin Olive Oil, made from a blend of hand-picked Biancolilla, Cerasuola and Nocellara olives by Natalia Simeti on the Bosco Falconeria estate, has a delicate, herbaceous and fruity flavour to delight all palates with myriad everyday uses.
Carnaroli Superfino rice:
The very best risotto rice there is, this 100% carnaroli is grown among the pristine and fertile soils of an Italian nature reserve and is now being used by top chefs like Heston Blumenthal.
Safrà del Montsec saffron:
Finest-quality, organically grown Catalan saffron, hand-picked from the early-morning fields, gently dried over an oak fire for maximum flavour.
PLUS SPECIAL OFFER from the Borough Broth co:
The best organic bone broth stocks out there to use when making your risotto. Simply Head over to www.boroughbroth.co.uk and use the special discount code VINEGARSHED for 20% off all their products.
Details: 1/2g Organic saffron + 250ml Bosco Falconeria organic extra-virgin olive oil + 500g Riserva San Massimo Carnaroli Superfino rice
How to use it:
- To make amazing risotto! The rice’s high cooking resistance means the grains maintain their shape, making overcooking less likely. Try it with our Safra del Montsec saffron in a vibrant risotto Milanese, to serve with osso bucco.
- Because the grains hold their shape so well, it means any leftover risotto holds its texture when used to make Sicilian arancini or risotto al salta – a cooked rice pancake with a crisp crust and creamy middle that’s great for lunch with a simple green salad.
- Make a simple vegetable risotto infused with the saffron and stock.
About Riserva San Massimo:
If you’re serious about your risotto, you’ll want to make it with the best rice. Riserva San Massimo uses carefully selected seeds of what it calls “authentic carnaroli” – that is, the original variety, not one of the similar though inferior species that Italian law permits to be sold under the ‘carnaroli’ name.
It’s grown in Lombardy's San Massimo nature reserve, whose fertile soils are fed by the mineral-rich waters of the river Ticino and by 44 naturally occurring karst springs. After harvest, the rice is processed using time-honoured methods. For instance, husking is done is small batches using conical stones, a slow process but one that guarantees quality because the rice isn’t subjected to high temperatures.This careful treatment has a direct effect on the rice’s cooking and eating quality. The risotto it delivers is creamy, because of the rice’s high starch content, without being mushy, because the compact and homogenous grains hold their shape during cooking – and even afterwards, during the ‘mantecato’ stage, when you vigorously beat in the butter and parmesan.
About Safrà del Montsec
It’s 6 o’clock on an October morning, the mist hangs low over the valleys of the Montsec hills, and there’s a nip of autumn in the air. Not many people are at work at this hour – but the crocus pickers of Safrà del Montsec are hard at it because this time of day, and these precise conditions, are just what’s needed to produce the world’s very best saffron.
“It’s important for us to pick the flowers when they are still closed to ensure that the properties of our saffron are not altered by the pollination of the bees, who also intend to enjoy the harvest,” says Jaume Casado Carulla.
Together with his wife, Magda Plazas Figueroa, Jaume has been farming saffron crocuses for the past 5 years, since the couple bought an old stone masia (farmhouse) and relocated from Barcelona to revive the ancient craft of saffron making, which has been pursued in this part of Catalonia since the Middle Ages.
It’s not surprising to learn that saffron is the world’s most highly prized spice when you see what goes into it when it’s produced properly, the way it is at Safrà del Montsec. After its early-morning harvest, the saffron crocuses are borne in wicker baskets to the processing room. Here, a team of dedicated workers sets about the fiddly process of unblading – that is, removing the bright-red pistil from each and every flower. As if that weren’t enough, they then cut each one to nip off the white bottom third, which wouldn’t bring anything to the saffron’s flavour but would, of course, bulk out its weight. After this, the pistils are gently heated in front of a fire of oak or holm-oak logs, which dries them out into deep-red, smoky saffron threads.
“With our dehydration process, we want to revive the tradition of yesteryear, when the heat produced by the embers of the kitchen fireplace would be used,” says Jaume.
These time-honoured production methods have a direct impact upon the quality of the saffron, which is independently classified as coupe category 1 – that is, the highest grade that can be awarded to saffron.
About Bosco Falconeria
The farm is located near Partinico, some 40 miles west of Palermo in the hills overlooking the Gulf of Castellammare, and has belonged to the Simeti family since 1933, when it was a 25-acre farm dedicated mainly to vineyards, with a cellar in which there were seven platforms for treading the grapes, and where as many as 30 people worked during the grape harvest. Family problems, the agricultural crisis and the 1968 earthquake resulted in a period of abandonment, until the early 70's when the farmhouse was finally restored to its former glory. Food writer Mary Taylor Simeti, author of various must-have Sicilian cooks (such as the classic Pomp and Sustenance and On Persephone's Island) together with her husband, agronomist Antonio Simeti, moved in permanently to the farm in 1990.
Now her daughter, Natalia, an equally passionate advocate for organic farming, runs the estate also making wine, vinegar and supplying fresh organic fruit and vegetables to local food stores. Safeguarding biodiversity and improving the soil by green or organic fertilizing, she adopts sustainable methods, such as limited mechanical cultivation, biodegradable cords for tying up the vines and traditional methods of pruning. She also cultivates biodiversity and scattered across the beautiful farm are almond, citrus, medlar, avocado, fig, plum, mulberry, peach, pistachio, quince and carob trees amongst the vines and olive groves.
About Borough Broth
The Borough Broth Company was launched by Ros Heathcote back in May 2015. She'd searched high and low for a supplier of good quality, slow-cooked, organic bone broth in the UK but none existed. So she decided to make her own. Ever since, Borough Broth co. has existed to create products that maintained the quality of homemade whilst never compromising on the provenance of consciously sourced organic ingredients.
Their products are created from a place of understanding and respect. They develop products from the perspective of someone who wants excellent taste without the use of pesticides, short cuts, preservatives or cheap flavour replacements. They also want their products to remain true to their source, and have a positive effect on your body. They realise everyone has different bodies, needs and sensitivities, but believe that sticking with a varied diet that includes whole, organic ingredients is a step in the right direction. No gimmicks, no fads. Just good quality ingredients that are known to do you good.