Nordic Food Partners Recalls Risotto Rice

DENMARK – Nordic Food Partners A/S (address: Vesterbrogade 149 1620 Copenhagen V) is recalling Princip risotto rice (Princip risotto ris) because some of the batches may be contaminated with larvaes. The recalled product is Princip risotto rice (Princip risotto ris) packed in Bags of 500…

Read more Nordic Food Partners Recalls Risotto Rice

The Origins of Risotto Rice


Assalaamu ‘alaikum dan Salam sejahtera

Halo (Hello) readers:),
Did you know that rice has been cultivated in China since approximately 6000 BC? And…that the Arabs carried rice to Italy around the seventh and eight centuries AD, when Islam was expanding in Europe? Also, did you know that the botanical name for rice is, oryza sativa?

If you didn’t have the answers to these questions I think you should take a read in this awesome article from the Saudi Aramco World Magazine, entitled: “Risotto’s Roots”.

Here’s the link:

Enjoy the article, InshaaAllah! 

There were a lot things that I did not know about rice in Italy prior to reading the article: “Risotto’s Roots”.

Here’s a few fast facts:

- In the mid-fourteenth century the Bubonic plague hit Italy. Rice was used to bring the population back to strength after the plague struck.

- Rice is grown mostly in the northern part of Italy.

- The Arabs brought rice, lemons, figs, spices, and eggplants to Mediterranean shores.

- Rice has a higher nutritional content than barley, rye, wheat and sorghum.

- More than fifty percent of the rice eaten in Europe comes from Italy.

- Rice helped to change the landscape, and people of Italy.

If you’d like to hear more intriguing facts, take a read in “Risotto’s Roots”, InshaaAllah. Wassalaam 'alaikum, arrivederci



Post Script: 

This blog post was previously posted here:


Baked Risotto with Fines Herbes and Lemon


Prep Time: 25 minutes
Total Time: 1 hour, 15 minutes
Servings: 8


  • 3 tablespoons unsalted butter, divided, plus more for baking dish
  • 1 large leek (white and pale green parts only), finely chopped (about ¾ cup) and washed well
  • 1 large onion, finely chopped (about 1 2/3 cups)
  • Coarse salt and freshly ground pepper
  • 1 ½ cups Arborio or Carnaroli rice
  • 1 ¼ cups dry white wine
  • 3 ½ to 4 cups chicken broth, warmed, divided
  • 1 ¼ ounces Parmesan cheese, finely grated (½ cup)
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely sliced fresh chives
  • 1 tablespoon coarsely chopped fresh tarragon leaves
  • ½ teaspoon fresh lemon zest


  1. Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
  2. Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
  3. Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add ½ cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.

My mommy is SPOILED. And she damn well deserved every delicious bite. :-*

Apps: Lobster Mac & Cheese & Sushi Roll (Tuna, yellowtail, salmon, scallion, avocado, crunchy, cucumber, tobiko)


  • Mine: Lime N’ Coconut Chilean Sea Bass (Marinated in coconut and lime, macadamia nut crust, roasted purple potato, cucumber salad)
  • Dad’s: Duo Scallops Risotto (Bay scallops and large diver sea scallops, Carnaroli Rice risotto, butternut squash mousseline)
  • Mom’s: White Soy Black Cod (White soy marinated, sweet onion parsnip potato tart & black olive crumble, heirloom tomato conserve)

Dessert: FRESH cannolis from Capri Bakery half with chocolate chips but all half dipped in chocolate. So yummy.

Camargue red rice with roasted white onion and broccoli and sugar snaps!
Red rice is a tasty whole grain which is grown in Camargue, a region on the edge of Provence. It is well known for its healthy and dietary properties and is recognizable to the eye by its unique red colouring and by taste with delicious nutty flavour.
It goes perfect with beetroot in beetroot risotto!
Most varieties of rice are brown but as well as being pretty, red rice is very high in nutritional value. This is because the germ, an incredibly nutritious element of each grain, remains intact when the rice is harvested. Its red colouring is a result of natural pigments contained within it.
It has a nice nutty flavour, don’t be afraid to try cooking with something new, its cooking time is a little bit longer but apart from that it’s easy to prepare and is much healthier than white or brown rice!
Michaela xxx
#nutritionist #canon #canonphotography #canoneos #foodblogger #healthylifestyle #instafit #foodporn #foodfam #foodie #fitgirlcode #fitfood #fitfam #eatclean #vegetarian #vegan #refinedsugarfree #fitness #exercise #yoga #pilates #motivation #inspiration #instaslovak #happy #recipe #camargue #redrice #sugarsnaps #broccoli

hotachan asked:

November and December :3 ?

aaaaa vanessa u r cool thanks for asking

November: if I changed my name, what would it be
i thought about this and it’s pretty much ridiculous but either taylor or alex i really like those names and they are both masculine and female so yeah :3

December: random fact about me :)
i really suck at cooking rice. it’s at this point a family meme, i yesterday made some rice and the result was kinda awful.

pls ask me things


replied to your post

“what the fuck did i ever do to you”

What kind of dessert is that? That looks pleasing to my eyes and stomach

That was actually a tiramisu I had in Luzern. They had a great risotto too. There was a great big parmesan cheese wheel that was only partially hollowed out, and they’d take the steaming hot risotto rice out, pour it into the wheel and stir the rice in it. This mixed the cheese into the risotto and it was AWESOME.


replied to your post

“what the fuck did i ever do to you”

seriously, I am not even in this fight and even I feel attacked right now.

I thought you were ignoring my snapchats. But how about some waffles?