Rice Select Rice, Arborio
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Cooking instructions
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 saute 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 the heat and stir in Parmigiano-Reggiano. Serves:4-6.
Ingredients
Arborio Rice.
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