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DeLallo Rice Arborio Risotto Made In Italy - 17.6 Oz
Per Serving: 170 calories; 0 g sat fat (0% DV); 0 mg sodium (0% DV); 0 g sugars. 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. Made in Italy. Produced & Packed in Italy.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories170 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 0mg daily value0percent, | ||
| Total Carbohydrate of 41g daily value 15 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 3g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 0% | ||
| Potassium 50mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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 cook, 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.
George DeLallo Co., Inc.
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