Delallo Arborio Risotto Rice Description
- Made In Italy
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Superfino Arborio Rice
-
Kosher
Arborio is medium grain rice with a pearl-like appearance. The rice is prized for its firm "al dente" bite when cooked and high starch content which allows it to absorb water while keeping a creamy texture ideal for risotto. At Delallo, they take pride in selecting only the finest farmers from this region to harvest and prepare their Arborio rice, keeping to the true artisan traditions of Italian cuisine.
- Made In Italy
- Superfino Arborio Rice
- Kosher
Directions
Tips for Cooking Risotto
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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.
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Stir, stir, stir. Stir often, but not constantly, to release the grains natural starches.
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Add stock slowly, one ladle at a time. Once liquid has been absorbed, add another.
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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!
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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.
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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.
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Finish it off right! Remove from the stove to add butter and cheese. One more ladle of broth may be needed to keep the creamy consistency.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (52 g)
Servings per Container: About 9
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 41 g | 15% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 3 g | |
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| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 50 mg | 0% |
|
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Zucchini & Mushroom Risotto
[vc_row][vc_column][vc_column_text]Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
- 1-1/2 cups organic arborio rice (carnaroli rice or vialone rice, sorted and rinsed)
- 2 Tbsp. ghee (or vegan butter)
- 4 cups organic vegetable broth (store-bought or homemade, at room temperature)
- 1 cup lukewarm water
- 1/2 cup white wine (optional)
- 2 tsp. turmeric root (minced, or turmeric powder)
- 1/2 cup leek (chopped)
- 2 garlic cloves (minced)
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini (finely grated (should come to 2 cups))
- 1 cup shitake mushrooms (sliced)
- 1 tsp. umami blend spice
- Salt (to taste)
- Pepper (to taste)
- 1 tsp. truffle oil (or truffle powder)
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast (or Parmesan cheese, for serving)
- In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
- Add rice and stir frequently 2-3 minutes until slightly toasted.
- Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
- Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
- Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
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