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About
Details
Italian-style rice for risotto dishes. Certified gluten-free. Non GMO Project verified. nongmoproject.org. www.riceselect.com. BPA-free.
Ingredients
Arborio Rice.
Directions
Saute: Cooking Classic Risotto
2 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. shallots, minced
5 Tbsp. dry white wine
1-1/2 cup rice
4 cups hot chicken broth
1 cup grated Parmigiano-Reggiano
Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano. Serves 4–6.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Sodium 0mg0%
- Total Carbohydrate 36g13%
- Dietary Fiber 0g0%
- Protein 3g
Details
Italian-style rice for risotto dishes. Certified gluten-free. Non GMO Project verified. nongmoproject.org. www.riceselect.com. BPA-free.
Ingredients
Arborio Rice.
Directions
Saute: Cooking Classic Risotto
2 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. shallots, minced
5 Tbsp. dry white wine
1-1/2 cup rice
4 cups hot chicken broth
1 cup grated Parmigiano-Reggiano
Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano. Serves 4–6.
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