Tastic Rices of the World Risotto Rice is a high quality medium grain rice with a high level of starch. Originating in the Po Valley in Northern Italy, Arborio is the finest of the superfino risotto rices. This short, plump grain is ideal for risottos as it cooks to a gentle creaminess, yet retains an al dente centre. The higher the quality, the more liquid it absorbs, which can be up to four times its original volume.
RISOTTO RICE 4 - 6 Servings
- 500 ml (2 cups) Tastic Rices of the World Risotto Rice, uncooked
- 1 Onion, finely chopped
- 1 Litre (4 cups) Vegetable or chicken stock
- 250 ml (1 cup) Dry white wine
- 30 ml (2 Tbs) Oil
- 125 ml (1⁄2 cup) Parmesan, grated or shaved
- Black pepper, freshly ground
Stove: Place stock and wine in a saucepan over medium heat and bring to a very slow simmer. Place oil in a heavy based saucepan over medium heat. Add onion to oil and sauté. Add Tastic Rices of the World Risotto rice to oil and onion and cook stirring for 1 minute or until rice is translucent. Slowly add 1 cup of stock to rice and stir constantly until liquid has been absorbed. Repeat, only adding more stock after liquid has been absorbed. Continue adding stock until rice is soft and risotto is creamy. If you need more liquid, heat extra stock or water. When rice is almost cooked, stir through Parmesan and pepper. Cooking time should be 35 - 40 minutes. Risotto should have firm but tender grains of rice. Serve Tastic Risotto in deep bowls on a bed of steamed greens sprinkled with black pepper.