Gallo risotto rice Vialone Nano
£2.75 (£5.50 per kg)
|Typical values||per 100g dry weight before cooking||per 100g dry weight before cooking|
Preparation & Storage
- There are only 4 basic steps to prepare a delicious risotto. You just need a saucepan, a few minutes and some imagination. How to Cook Rice the Italian Way Ingredients for 4 persons: 320 g Riso Gallo Vialone Nano (one pack serves 6), 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add. 1 In a heavy bottomed saucepan, sautéthe onion in the butter until soft. Add the rice and coat well until transparent. 2 Add the wine and stir until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. 3 Continue in this way for about 19 minutes until the rice is soft, tender and creamy, but the grains are still firm in the centre. 4 Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes. Serving Suggestion Use fish stock. In Step 1, add the finely chopped squid after having sautéd the onion. In Step 2, add prawns 5 min. before the rices is cooked. Garnish with some parsley.
Store in a cool dry place.
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