This rice is the perfect risotto base. Its full body and creamy white color are the ultimate blank canvas for your specialty combination of vegetables, cheeses, meats, seafoods and herbs.
Pack size: 6/2 lb sleeves
(12 lbs. per case)
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- GFGluten Free
- NGNon GMO
More than 25 minutes
On the palate
Natural starch release creates a creamy texture for risotto
An ultimate blank canvas for your specialty combination of vegetables, cheeses, meats, seafoods and herbs
PREPARATION AND COOKING INSTRUCTIONS
Basic risotto recipe: Heat ¼ c. olive oil in large stockpot. Add 1 medium chopped onion. Sauté onion until translucent. Add 2 lbs. Arborio rice and continue to sauté while stirring for an additional 2 minutes. Add 1½ c. white wine while stirring for 1 minute. Start adding hot chicken broth, 2 c. at a time up to 2½ qts., stirring continuously until stock is gone or until desired texture. Stir in 1 c. grated Parmesan and 2 T. butter. Salt to taste.
Stovetop: Bring 4 qts. water or stock to a boil. Add 2 lbs. Arborio rice; stir. Cover tightly; return to boil. Reduce heat; simmer. Cook for 45 to 60 minutes until rice is tender and most grains are slightly split. Drain excess liquid if necessary. May be cooled down by rinsing in cold water. Hold in steam table for serving or chill for later service. Reheat by sautéing with favorite herbs, spices and vegetables.
YIELD: 24 half-cup servings
Store in a cool and dry environment.
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Great as a dessert rice