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slide 1 of 5, DeLallo Arborio Risotto Rice,
slide 2 of 5, DeLallo Arborio Risotto Rice,
slide 3 of 5, DeLallo Arborio Risotto Rice,
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DeLallo Arborio Risotto Rice

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 cooked, 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.