Description

In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our Company Store, Café and celebrated Cooking School are located.

Originating in northern Italy, risotto has been satisfying discerning palates for centuries. Creamy and versatile, it can be enjoyed as a main course or as a flavorful side dish. Our authentic Mushroom Risotto Mix is made with the best Arborio rice, savory mushrooms, and spices to give you a restaurant quality dish that's easy to prepare at home.

Expiration Date

UPC

Ingredients

Arborio rice, shiitake mushroom, porcini mushroom, chives, whole thyme.

Suggested Use

Serves 4-6

From your pantry you will need ...

• 3-3 1/2 cups chicken stock (more if needed), preferably low sodium
• 3 Tbsp. unsalted butter or olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup white wine, optional
• Grated Parmesan for garnish, optional

In a sauce pan heat chicken stock, keep on very low simmer. In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white. wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine. Add 2 cups of the warmed chicken stock; stir occasionally until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock 1/2 cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy. Garnish with a generous sprinkling of Parmesan cheese.