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Free Delivery on orders €50 and over


Zaccaria Arborio Rice (1kg)


Product Description

Father and son toil long days in the 500 plus acres of rice fields of Biella that produce some of the world’s finest rice for risotto dishes. The mighty Alps to the north deliver fresh spring water through irrigated channels that create an intricate network of gridded rice fields. The Zaccaria family has been harvesting rice for over 150 years, and uses minimal chemicals in the process, preferring the arduous task of weeding by hand to eliminate weeds. It processes its own harvests on site. Its arborio rice a popular choice for risotto dishes due to its firm, creamy and chewy texture.

Creamy Asparagus and Bacon Risotto

4 slices bacon, chopped (preferably thick cut)
1 large onion, diced
2 cloves garlic, minced
1 c. Zaccaria arborio rice
4 c. low-sodium chicken broth, divided
3/4 c. dry white wine
1 bunch asparagus, stalks trimmed and cut into thirds
Freshly ground black pepper

In a pot over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and drain. Add onion to bacon fat and cook until soft, 5 minutes, then add garlic and cook until fragrant, 2 minutes more. Add rice and stir until combined, then add 1 cup chicken broth.
Bring to a simmer and cook, stirring occasionally, until broth is completely absorbed. When it’s absorbed, add wine. Stir until fully absorbed, then add remaining broth 1 cup at a time until rice is tender and creamy, about 30 minutes. Add asparagus and let cook until tender, 6 minutes.
Stir in bacon and season generously with salt and pepper.


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