An Italian-inspired version of beans (fagioli) and rice, this hearty entree is flecked with basil and fresh parsley.
Risotto is a classic dish of northern Italy where rice, not pasta, reigns supreme. The traditional cooking method entails gradually adding hot stock to arborio rice (or another short-grained rice) that has been stirred and cooked in oil or butter. The mixture is then stirred continually during cooking to give this dish its creamy texture.
Arborio rice is a fat, short-grained Italian rice with high starch content and a great capacity to absorb liquid. It's perfect for risotto because the cooking method results in grains that remain separate and firm yet creamy. Arborio rice is widely available in specialty food stores or in the rice section of most supermarkets.
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