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Delallo Arborio Risotto Rice -- 17.6 oz

Delallo Arborio Risotto Rice
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Delallo Arborio Risotto Rice -- 17.6 oz

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Delallo Arborio Risotto Rice Description

  • Made In Italy
  • 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


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 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
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate41 g15%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein3 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium50 mg0%
Other Ingredients: Rice.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mushroom and Asparagus Risotto

Looking for a dinner to impress? How about an Italian-favorite comfort food? This risotto is satisfying, rich, and each bite is bursting with a flavor that’ll leave everyone in creamy mushroom heaven. Whether you’re feeding a few close friends or your entire extended family, this recipe is sure to be enjoyed by all. Don’t be surprised when you’re asked to host again and again.

Bowl of Asparagus Risotto on Wooden Table Surrounded by Rice | Vitacost Blog


1 lb. baby bella mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 bunch asparagus, chopped into quarters
6 cups chicken broth
4 Tbsp. olive oil
1-1/2 cups Arborio rice
1/2 cup dry white wine
4 Tbsp. grass-fed butter
Sea salt, to taste
Ground black pepper, to taste


  1. In saucepan, heat 3 Tbsp. olive oil on medium-high heat, then add mushrooms and asparagus. Cook until soft, about 3-4 minutes. Remove from heat.
  2. In skillet on medium-high heat, add 1 Tbsp. olive oil. Add shallots and cook for 1 minute.
  3. Add rice, stir to coat with oil for about 2 minutes. When rice looks pale, pour in wine; stir until absorbed.
  4. Add 1/2 cup of broth and stir until absorbed. Continue to add 1/2 cup of broth at a time and cook until all liquid has been absorbed, about 20 minutes.
  5. Remove from heat; add mushrooms, asparagus and butter. Season with salt and pepper to taste.

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