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Riblets Barbeque Style
Rich Red Sauce with
Field Roast Italian Sausage
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Springtime Risotto
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and Thai Sticky Rice
 
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Lundberg Arborio Rice

Lundberg Family Farms is proud to present the first Arborio rice grown in the U.S.A. Lundberg Eco-Farmed Arborio originates from authentic superfine Italian seeds. This rice is prized for its use in traditional risotto and paella recipes. The unique properties of this Arborio rice emerge as the rice is cooked and stirred and a creamy sauce forms around large 'al dente' grains. The rice carries and amplifies any flavor profile, and is recommended for use in risotto and paella recipes. Please try the basic risotto recipe above and enjoy a unique, classic Italian gourmet experience.

Risotto is an Italian technique for cooking Arborio. This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will create a dish unlike any other rice recipe you have tried. Try our Basic Risotto recipe and enjoy a unique, classic Italian gourmet experience.

Features of Lundberg Arborio Rice

• Eco Farmed
• Authentic Italian Medium Grain Rice
• Family Farms Since 1937
• Gluten Free
• Kosher
• Non-GMO


How to Store Arborio Rice

To maintain the freshness and full flavor of your Lundberg rice, we recommend storing it in the refrigerator. It will be kept fresher than if it's stored in your pantry. How easy is that?

Arborio is a signature rice of Lundberg Family Farms. It is well suited for rice recipes that create a creamy, chewy texture.

BUY Lundberg Arborio Rice at iHerb.com.




   

   

   

Vegan Dinner

Rapid Vegan Risotto

     Lundberg Arborio Rice
A simple investment in a pressure cooker makes risotto a five-minute creation rather than standing over a pot stirring in liquids for 45 minutes. I LOVE meal menus that are FAST, inexpensive and gourmet. This risotto meets every one of my requirements.

Cook Time: 5 minute high pressure with a quick release

Ingredients

2 tablespoons extra virgin olive oil
1 cup leeks, diced
1 box cremini mushrooms, quartered
3 cloves garlic, minced
        Lundberg White Arborio Rice
11⁄2 cups Lundberg Arborio Rice
1 cup Imagine Vegetable Stock
2 3/4 cups Imagine No Chicken Broth

1 teaspoon black pepper


after pressure cooking the risotto
1/4 cup nutritional yeast
4 tablespoons Italian parsley, finely chopped

1 bag frozen organic green garbanzo beans
sea salt to taste

Presto Pressure Cookeroptional: squeeze of lemon juice or vinegar

Tools

kitchen timer or iPhone Alarm App
Presto Pressure Cooker, Fissler Vitaquick Pressure Cooker, or Cuisinart Automatic Pressure Cooker
measuring cups and spoons
knife
cutting board
garlic press

Preparation

The Pre-sauté

Over medium heat, add the olive oil to the bottom of a four-quart pressure cooker and coat the entire bottom of the pan.

Add the sliced mushrooms to the hot oil and sauté till they have lost all liquid and form a golden brown glaze.

Add the leeks and sauté till slightly soft , about one minute.

Add the minced garlic and sauté for another minute.


Lundberg Arborio Rice

Add the arborio rice and stir till each grain is covered with a shinny olive oil sheen.

The Liquid

Add the Imagine Vegetable and No Chicken Broths and stir to distribute throughout the rice.

HINT: If you don't have Organic Imagine Broths available, you can substitute bouillon cubes like Edward and Sons Not Chick'n and Veggie. I prefer Edward and Sons because they do not use hydrolyzed ingredients in the creation of their bouillon. These are VERY salty, so add NO extra salt.

          Presto Stainless Steel Pressure Cooker

The Pressure Cooker Lid

Lock on the Presto Pressure Cooker lid onto the pot with the rocker in place.

Over high heat, bring the pot to high pressure, then immediately lower the heat to maintain pressure and set your kitchen or iPhone timer for a five minute cook time.

The Quick RELEASE

After 5 minutes, place the Presto Pressure Cooker in the sink and run cold water over the lid to create a quick release. This will cause the metal button in the handle to recess and no pressure will escape when you remove the weighted rocker.

Set the Presto Pressure Cooker back on the stovetop and carefully remove the lid, always tilting it away from you to prevent steam burns.

The Basic Vegan Risotto Finish

The risotto will seem slightly under cooked and too loose, but the contents will continue to thicken.

Stir the nutritional yeast, black pepper, green garbanzo beans and Italian parsley into the risotto and by the time you grab a spoon to serve it, the entire pot will be perfectly done… you will not believe how easy it is to create this WOW dish for family and friends.


Presentation

My Rapid Risotto Menu

    Rapid Risotto
    A Simple Green Salad
    Basic Vinaigrette Salad Dressing
    Pan Sautéed Field Roast Italian Sausage Slices

    Rapid Risotto with Field Roast Italian Sausage Slices
Rapid Risotto with Field Roast Italian Sausage Slices

Field Roast Italian Sausages

While the Basic Vegan Risotto is cooking, slice two Field Roast Italian Sausages and sauté them in a tablespoon of olive oil over medium high heat till browned on each side.

A Green Salad

A bag of prewashed mixed salad greens dressed with a basic vinaigrette salad dressing pairs well with the Field Roast Italian Sausage slices and the Rapid Risotto.

Reheating Leftovers: Reheating leftover risotto will generally require a small amount of Imagine Vegetable Broth or water to loosen the mixture and get it creamy again over low heat.



Related Articles

Presto Pressure Cooker
Fissler Vitaquick Pressure Cooker Review
Chez Bettay's Basic Vinaigrette Salad Dressing
Vegan Cookbooks: 2 Books by Jill Nussinow
Springtime Risotto
Cuisinart Automatic Pressure Cooker

 

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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