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DeLallo Rice Arborio Risotto Made In Italy - 17.6 Oz

DeLallo Rice Arborio Risotto Made In Italy - 17.6 Oz

Arborio Rice, Risotto

Per Serving: 170 calories; 0 g sat fat (0% DV); 0 mg sodium (0% DV); 0 g sugars. Since 1950. Risotto is a creamy, hearty rice dish made with short-grain Italian Arborio rice grown in the Northern Italian region of Piemonte. The rice itself is starchy enough to thicken and create its own sauce. Versatile and pantry friendly, risotto is the perfect base to any number of toppings and add-ins from roasted veggies and cheeses to meats and seafood. As much as it is loved, cooking risotto has a reputation for being tedious. Sure, it's a delicate process that requires some attention to detail, but it's worth mastering. We promise! www.delallo.com. Follow us (at)delallofoods. Produced & packed in Italy. Made in Italy.
Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: about 9
Calories Amount Per Serving
170
% 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 0mg 0%
Sodium Amount Per serving 0mg 0%
Potassium Amount Per serving 50mg 0%
Total Carbohydrate Amount Per serving 41g 15%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 0g
Protein Amount Per serving 3g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Rice.
Product Attributes
Kosher
Directions Tips for Cooking Risotto: 1. Always use warm stock. Keep stock simmering as you add it to your risotto. Using cold stock will interfere with the cooking process. Stock to rice ratio: approx 4 cups stock to 1 cup rice. 2. Stir, stir, stir. Stir often, but not constantly, to release the grains' natural starches. 3. Add stock slowly, one ladle at a time. Once liquid has been absorbed, add another. 4. Don't overcook. As with pasta, the aim is for an al dente bite - tender but firm. The texture of the overall dish should be creamy, not mushy or gluey. Once cooked, serve it up immediately! 5. The right tools for the job. A wide, low saucepan with a heavy bottom ensures even cooking and ideal space for evaporating liquids. We also recommend a wooden spoon for stirring. 6. Save add-ins for the end. Cook and season ingredients separately from your risotto and stir in during at the last 5 min of cooking. 7. Finish it off right! Remove from the stove to add butter and cheese. One more ladle of br
About the Producer George DeLallo

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