Risotto Mix with Herbs from Principato di Lucedio
Creamy, Herbaceous Risotto, Just Add Hot Stock
Risotto Mix with Herbs—from Principato Di Lucedio, one of Italy’s premier rice-growing estates—captures the nuanced, delicate flavors of herbed risotto in one bag.
Principato di Lucedio’s secret to capturing the flavor of fresh herbs? A combination of dehyrated and freeze-dried herbs (basil, chives and arugula) and vegetables. All you need is a little butter or olive oil, hot stock and 30 minutes for a luscious, creamy bowlful (no chopping or constant stirring required)—and don’t forget plenty of grated Parmigiano-Reggiano cheese for garnishing!
The finished risotto makes a simple yet stunning first course. Or use it as a blank canvas for fun mix-ins like fresh lemon zest and English peas, bits of crispy pancetta or tiny cubes of zucchini.
Ingredients: Italian baldo rice, dried basil, chives, arugula, onion and garlic.
How to prepare
For 3-step, no-fuss risotto:
1. Heat a tablespoon of unsalted butter or extra virgin olive oil in a heavy-bottomed pot over medium high heat. Add the risotto mix and toast for a minute until the edges of the rice starts to turn translucent.
2. Add one quart of hot chicken or vegetable stock. Cook on medium heat, stirring occasionally, until the rice is al dente, about 20–25 minutes (if the rice starts to look dry, you can add a bit more stock or even water).
3. Remove the pot from the heat and add a tablespoon of butter and a handful of grated Parmigiano-Reggiano cheese and stir vigorously. Serve immediately.
For the more traditional method:
1. Heat 1–1 1/2 quarts of chicken or vegetable stock in a medium saucepan and keep warm over low.
2. Heat a tablespoon of unsalted butter or extra virgin olive oil in a heavy-bottomed pot ove medium high heat. Add the risotto mix and toast for a minute until the edges of the rice starts to turn translucent.
3. Reduce the heat to medium, add 2 ladles of the reserved hot stock to the rice, stirring often, until the stock has almost been fully absorbed. Add another ladleful of stock and repeat the process. Continue adding stock and stirring until the rice is al dente, about 20–25 minutes.
4. Remove the pot from the heat and add a tablespoon of butter and a handful of grated Parmigiano-Reggiano cheese and stir vigorously. Serve immediately.
About the producer
When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.
Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Esate has allowed them to maintain the quality which has made the estate so famous. Packaged only in cloth bags, the superfino rices are superior for classic risotto preparations.
- Principato di Lucedio
- 250 grams (8.8 ounces)