Arborio white rice is traditionally used as a base for risotto but is also delicious when made into rice cakes and added to soups. To cook arborio white rice in a risotto, start by heating some olive oil or butter in a pan, sauté onion and garlic then toss in your arborio rice. Cook until the grains are translucent (to reduce their starch content) then add water or stock about ¼ cup at a time, stirring constantly until the rice becomes soft and creamy and the liquid almost fully absorbed. This should take about 15 minutes. Add your choice of chicken, seafood, mushrooms, eggplant, kale, asparagus, fresh herbs and plenty of salt and pepper, then top with parmesan. A delicious crowd-pleasing meal!
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 24 months when stored as above.