Italian-style rice for use in risotto dishes. 150 calories per serving, 0 g sat fat (0% DV), 0 mg sodium (0% DV), 0 g sugars (0% DV). From our fields to your table. So flavorful you'll forget it's healthy. Bringing worlds of flavor to your table.

Arborio Rice

Saute: Cooking Classic Risotto

2 Tbsp. olive oil

2 Tbsp. butter

3 Tbsp. shallots, minced

5 Tbsp. dry white wine

1-1/2 cup rice

4 cups hot chicken broth

1 cup grated Parmigiano-Reggiano

Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano. Serves 4–6.