Buy it Again
Rice Select Rice Arborio Italian-Style - 36 Oz
Italian-style rice for risotto dishes. Certified gluten-free. Non GMO Project verified. nongmoproject.org. www.riceselect.com. BPA-free.
Serving Size: 0.25cup
Servings Per Container: About 20
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving (-)||(-)|
|Sodium||Amount Per serving 0mg||0%|
|Potassium||Amount Per serving 40mg||0%|
|Total Carbohydrate||Amount Per serving 36g||13%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 3g||0%|
Directions 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 heat and stir in Parmigiano-Reggiano. Serves: 4-6.
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