Organic Vegetable Risotto Mix
Rice with Vegetables is made with rice and a rich selection of vegetables:
zucchini, carrot, tomato, celery, potato, chive and leek.
This is the perfect mix for preparing a risotto dish at home, following some
simple steps.
The delicate scent of vegetables and the richness of rice make this special
mix the easiest way to prepare a unique dish.
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Risotto in Italy is normally a “primo” (first course), served on its own before
the main course.
Every Risotto dish follows the same standard procedure, which is basically
the following: rice is first cooked briefly in a “soffritto” of onion and butter
(or olive oi)l to coat each grain in a film of fat, called “tostatura”; white
or red wine is added and has to be absorbed by the grains. When it
has evaporated, the heat is raised to medium high and very hot stock is
gradually added in small amounts while stirring gently, almost constantly:
stirring loosens the starch molecules from the outside of the rice grains
into the surrounding liquid, creating a smooth creamy-textured liquid. At
that point it is taken off the heat for the “mantecatura” when diced cold
butter is vigorously stirred in to make the texture as creamy and smooth
as possible. It may be removed from the heat a few minutes earlier, and
left to cook with its residual heat. Properly cooked, this risotto is rich and
creamy with an intense scent of Vegetables, that you could bring out more
intensely, adding some grated Parmesan Cheese, when serving.
Ingredients: rice, tomato, carrot, onion, bell pepper, chive, sulphites. May contain: traces of soy, milk, peanuts, almond, pistachio, hazelnut, walnut, pine nut, cashew.
