Delallo Arborio Risotto Rice Description
Made In Italy
Superfino Arborio Rice
The most popular of all Italian rice, Arborio shares its name from the town from which it was first farmed. It is here in the lush mountain valleys of the river Po in the region of Piedmonte that this rice gained acceptance among the local people and became a staple of Northern Italian cuisine when cooked as risotto. 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.
Quick & Easy Risotto
1 small onion, minced
3 tbsp. DeLallo Extra Virgin Olive Oil
1 46 oz can chicken broth
1/4 tsp. Saffron, optional
1 lb. DeLallo Italian Risotto Rice
3 oz DeLallo Grated Parmesan Cheese
Freshly Ground Black Pepper
Dissolve saffron in 1/2 cup reserved chicken broth. In casserole dish, sauté chopped onion in olive oil until tender. Add rice and stir until coated evenly. Add 1/3 can of the chicken broth and maintain a slow boil; stir continuously. As broth is absorbed, add saffron and remaining heated broth 1 cup at a time. Stir in parmesan cheese and black pepper. The rice is done when it is al dente, or firm to the bite but tender Serves 4.
*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.
Serving Size: 1/4 Cup (52 g)
Servings per Container: About 9
|Amount Per Serving||% Daily Value|
| Calories from Fat||0|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||41 g||13%|
| Dietary Fiber||0 g||0%|
| Sugars||0 g|
Other Ingredients: Arborio wild grain rice.
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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.
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
- 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.
- In skillet on medium-high heat, add 1 Tbsp. olive oil. Add shallots and cook for 1 minute.
- Add rice, stir to coat with oil for about 2 minutes. When rice looks pale, pour in wine; stir until absorbed.
- 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.
- Remove from heat; add mushrooms, asparagus and butter. Season with salt and pepper to taste.