Creamy Risotto with Cheese
Creamy Risotto with Cheese elevates classic Italian comfort food with a rich, velvety texture and a deep, savory flavor that comes from slow cooking and perfectly melted cheese.
What is Creamy Risotto with Cheese?
- This dish features creamy rice gently simmered in broth and finished with a generous blend of Italian cheeses, creating a smooth, indulgent risotto that’s simple to prepare yet luxurious enough for any occasion.
- Rich and Creamy Creamy rice creates a naturally velvety texture, enhanced by the smooth melt of premium Italian cheeses.
- Decadent Flavor: A blend of aged cheeses infuses each bite with savory depth and subtle nuttiness.
- Easy Elegance: Simple to prepare yet impressive enough for entertaining, it’s perfect for a comforting weeknight meal or a special occasion.
Ingredients
Ingredients: Parboiled rice 76,6%, whey powder, pasteurized process cheese food powder (cheese blend, pasteurized milk, salt, enzymes, lysozyme from egg) 4,2%, rice starch, salt, corn starch, onion powder, sunflower oil preparation (sunflower oil, glucose syrup, corn starch), yeast extract, flavor, powdered grated Grana cheese (milk, salt, rennet) 0,3%, grated Romano cheese (pasteurized sheep’s milk, salt, rennet, enzymes) 0,2%, pasteurized process Mozzarella cheese powder (pasteurized milk, salt, rennet) 0,2%, Gorgonzola sauce powder (Gorgonzola cheese (pasteurized milk, salt, rennet, cheese cultures), cream) 0,2%, dehydrated parsley.
Preparation
How to Prepare:
Stove Top Cooking Instructions:
1. Empty pouch contents into a non-stick saucepan.
2. Add 4 ½ cups of cold water to the pan.
3. Uncovered, bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce heat to a simmer, continuing to stir occasionally.
5. For an al dente texture, cook uncovered for 30-32 minutes, until water has completely evaporated. For a softer texture, cook uncovered for an additional 5 minutes.
6. Remove the pan from heat and add a tablespoon of butter.
7. If desired, top with grated Parmesan cheese and stir until creamy.
| Nutrition Facts | Per 1/4 cup (45g) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 160 | |||
| Fat | 1g | 1% | ||
| Saturated | 0.4g | 2% | ||
| Trans | 0 g | |||
| Total Carbohydrate | 34g | 12% | ||
| Fiber | 3g | 11% | ||
| Sugars | 3g | |||
| Protein | 4g | 8% | ||
| Cholesterol | 0 mg | 0% | ||
| Sodium | 520mg | 23% | ||
| Potassium | 147mg | 4% | ||
| Calcium | 14.2mg | 2% | ||
| Iron | 0.1mg | 0% | ||
| Vitamin D | 0mcg | 0% |
*5% or less is a little, 15% or more is a lot
Milan and the birth of risotto
Rice reached Europe just over 500 years ago, making it the last Old-World continent to benefit from this grain. Risotto as we know it originated in Milan in the 1900s. It can therefore be said that, compared to Italy's centuries-old culinary tradition, risotto is relatively recent.
Cultivated in Mesopotamia for thousands of years, rice came to Europe through exchanges that the Greeks and Romans had with Egypt. What's peculiar is that it wasn't used as food, but as medicine infused into broth. That was the case until the year 1400.
It was only when the Spanish rulers arrived in the port of Naples that rice became food. In fact, the Neapolitans adopted an ancient Catalan recipe and called it "il bianco mangiare” (white food): a savoury pudding with chicken and rice flour. Rice went on to spread across Italy, and in Milan it was called “riso di Spagna" (rice from Spain).
In the early 1500s it was decided that Italy would cultivate rice as well, and in just over 20 years the entire north of the peninsula was scattered with rice fields, particularly the Milan area. Bread was made with rice flour and boiled in water or broth like a soup. In the Mantua area, a similar recipe still exists called "riso alla pilota” (pilot's rice). And so for centuries, there was not a trace of risotto. By the mid-1800s, rice had become a staple food in northern Italy, adopted throughout the country via Milan and Lombardy in general.
That's when the first risotto recipe came about. Let's go back in time to 1853 Milan. In the book "Nuovo cuoco milanese economico”, Giovanni Felice Luraschi wrote the first recipe for risotto alla milanese, which has remained unchanged to this day. Thanks to Milan's risotto alla milanese dish, rice went from peasant food for using up leftovers, to being valued and in demand.
In the early 20th century, the cultivation of Italian rice became more widespread and special varieties were created, including vialone, carnaroli, arborio, Roma, and baldo. From Milan, risotto conquered the rest of Italy. Since then, special risottos have emerged in every region, offering plenty of options for all tastes.
Milan, Lombardy.
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