Greek Traditional Mediterranean Risotto. Net weight 880g ( Pack of 4 boxes of 220g each ): Risotto is a traditional Greek and Italian rice dish made from a Greek medium grain white rice, traditional variety Carolina. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go. Risotto is special because the rice gives up some of its starch to make the dish so creamy. Adding butter and parmesan helps but it's actually the stirring itself that knocks some of that starch off the grains. Risotto is a Mediterranean rice dish cooked with broth until it reaches a creamy consistency. Risotto in Italy and Greece is normally a first course served before the main course. How healthy is risotto? : Risotto is a great comfort-food dish, yet it also can be loaded with fat from the addition of butter and cheese. if you're feeding vegetarian friends, it can be a main course if you use vegetable broth rather than chicken broth. Rice is composed of carbs, with small amounts of protein and virtually no fat. Porcini mushrooms are a good source of B vitamins, protein, copper, potassium, zinc and selenium. What sides to serve with risotto? : Sensitive aesthetes that they are, chefs often feel the need to gussy up or hide risotto. They scatter it with cosmetic toppings or secrete it away under a handsome wodge of protein (lamb loin, sea bass fillet, chicken breast), as if it can operate as a component part of a meal. What meat goes well risotto? : Greek traditional Mediterranean risotto on it's own is a winner but adding succulent pork fillet (or tenderloin) cooked with garlic and fragrant rosemary just takes it up a notch. You could easily swap the pork out for beef fillet or even chicken breasts, if you were that way inclined. INGREDIENTS Greek Medium Grain White Rice Karolina Variety, Sun-dried Tomatoes, Onion, Parsley / Basil / Chives (Dried) , Salt. DIRECTIONS In a pan over medium heat add olive oil & the rice Stir until the rice is lightly toasted for 2-3 minutes,then add 400ml of broth. Cook, stirring periodically to prevent the rice from sticking to the pan, until the broth has been absorbed, about 3 minutes. Repeat with another 400ml broth until the liquid has been absorbed, 5 minutes more. Test the doneness of the rice.Remove the risotto pan from the heat and vigorously stir in the Parmesan cheese and butter. Season to taste See more

Risotto is a great comfort-food dish, yet it also can be loaded with fat from the addition of butter and cheese. And if you're feeding vegetarian friends, it can be a main course if you use vegetable broth rather than chicken broth. Risotto is a traditional Greek and Italian rice dish made from a Greek medium grain white rice, traditional variety Carolina. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go. Basic to the Greek Mediterranean Diet, high in nutritional value with amazing taste.Suitable for vegetarians. Rice is composed of carbs, with small amounts of protein and virtually no fat. Cultivation area: Serres ,from rich plains of Macedonia in north Greece. Certified cultivation under the Integrated Management Crop system. ISO 22000:2005 and ISO 9001:2015 certified. Greek Traditional Mediterranean Risotto. Net weight 880g ( Pack of 4 boxes of 220g each ).