Carnaroli Rice from Principato di Lucedio—hailed as the "King of Italian Rice" and beloved by chefs around the world—is the crème de la crème of risotto rice. These long oval grains have a higher starch content and firmer texture, resulting in the ultimate creamy, velvety bowlful of risotto.
Now that you've got the rice, it's time to make risotto! Achieve risotto perfection every time with our simple 5-Step Risotto recipe.
Once you've mastered the basic technique, the possibilities are endless—make Risotto al Limone by adding lemon zest, substitute red wine for the white to achieve rich Risotto al Barolo or fold in cubes of roasted butternut squash before serving for an autumnal risotto.
Make it Risotto ai Funghi
Dried Mushrooms from Wine Forest Wild Foods
Embrace the rich, earthy flavors of fall and make Risotto ai Funghi with dried mushrooms from Wine Forest Wild Foods.
Simply rehydrate the mushrooms—choose from dried porcini, chanterelle or morel mushrooms—in hot water, drain them and fold them into your risotto. And don't forget to save the soaking liquid! Add it to your chicken stock for even more concentrated mushroom flavor.
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