Risotto is a traditional rice meal from the North of Italy. To get the perfect creamy and velvety consistence with the rice still retaining some bite, "al dente", you need nothing but the best rice milled in the very best way. Vialone Nano: beloved by the Venetians. Its stubby grain makes it ideal for creamy Risottos and particularly for seafood. The Italians love it because: It is creamy and velvety The rice retains some bite, "al dente" It is versatile - you can easily create your own recipe for every occasion For recipes and further information www.risogallo.co.uk Vacuum packed to ensure perfect preservation Preparation And Usage There are only 4 basic steps to prepare a delicious risotto. You just need a saucepan, a few minutes and some imagination. How to Cook Rice the Italian Way Ingredients for 4 persons: 320 g Riso Gallo Vialone Nano (one pack serves 6), 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add. 1 In a heavy bottomed saucepan, sautA© the onion in the butter until soft. Add the rice and coat well until transparent. 2 Add the wine and stir until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. 3 Continue in this way for about 19 minutes until the rice is soft, tender and creamy, but the grains are still firm in the centre. 4 Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes. Serving Suggestion Use fish stock. In Step 1, add the finely chopped squid after having sautd the onion. In Step 2, add prawns 5 min. before the rices is cooked. Garnish with some parsley.

320 g Riso Gallo Vialone Nano (one pack serves 6), 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add

Store in a cool, dry place