Price per pack 1kg
A classic for risottos.
The rice Arborio is the most typical and widespread Italian rice for risottos, its grains are also the largest among all the rice varieties grown in Italy.
Thanks to this characteristic, it is a classical of good cuisine, and its large grain is ideal for dishes that have to be well bound.
"Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law".
A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.
INGREDIENTS: 1 tablespoon butter, 1 tablespoon olive oil, 1 small onion, finely chopped, 2 cups arborio rice, rinsed in a colander until water runs clear, 1 quart low-sodium chicken broth, 3/4 cup grated Parmesan cheese, 1 teaspoon coarsely ground pepper, Salt, to taste.
PREPARATION: Heat butter and oil in a large saucepan over medium-high heat. Add onion; sauté until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.) Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.
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