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Cooking rice for Italian risotto

The best rice for the risotto is the Itallian Arborio rice variety which has kernels which are short and wide, allowing them to absorb more liquid.

  • Saute shallots in a pan with butter till soft, not browning
  • Add Arborio rice to the pan, stirring well and saute the rice with shallots in butter till all rice coated fully in butter
  • In parallel,  heat the stock to be added to the rice, in proportion 3 cups of stock for each cup of rice
  • Add first part of hot stock to the pan, just to cover the rice
  • Simmer rice gently while stirring till most liquid absorbed
  • Add more hot stock, again stirring the rice all the time
  • Continue this till the rice is soft but still al dente
  • Finish by adding freshly grated parmesan and stirring well

 

Italian risotto with saffron on a plate