Wild Rice Risotto, Tuscan

The Italian twist on our black Risottos. The Tuscan Herb Mix gives it a little kick. If you like you can add more veggies to it, whatever is in season and to your liking.

Preparation

2 Tablespoons Olive Oil

1 Small Onion, diced

Salt to taste

2 - 3 Cups Chicken, Fish or Vegetable Broth

1 Cup Wild Rice Risotto Blend

1/4 Cup Heavy Cream

1/2 Cup Shredded Parmesan or Pecorino Cheese

Heat the olive oil in a large skillet over medium-high heat. Add the onions to the skillet. Cook and stir occasionally until the onions are soft but have not taken on colour. Add the broth and rice to the skillet. Let the mixture come to a boil then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed. Test if the rice is done. If not done, add a little more broth. (Be careful to lower the heat! If the heat is too high the liquid will evaporate and not be absorbed by the rice!) Remove the skillet from the heat and allow the rice to stand for 5 minutes. Remove the lid and stir in the heavy cream and cheese.

As a main course with a glass of wine or serve with any kind of meat or fish! Enjoy!

Comes with directions and a 100% compostable box which also could be reused as a soup container.

Hand-made and packaged by hand with love in artisan batches!

Eco-friendly packaging - 100% compostable or reusable

Please store in a cool, dry and dark place.