Used in risotto, Arborio is
a white, pearly-looking, short grained Italian rice
RECIPE
RISOTTO:
1 c. Arborio rice
2 1/2 c water
1 c. onion chopped
1 clove garlic crushed
1 c. sliced fresh mushrooms
1 t. sea salt
2 1/2 c. water
1 T chicken broth
powder
1 c. canned tomatoes & juice
1/2 c. parmesan cheese
Combine water and rice in pan and bring to boil. Boil 5
min. and drain.
Melt butter in skillet, and saute rice, onions, garlic, and
mushrooms until butter absorbed.
Drain tomato juice into rice.
Crush
tomatoes by hand and add to skillet with stock and seasoning.
Bring back
to boil, and cook uncovered over low heat about until liquid is absorbed.
Sprinkle with parmesan and serve.