Risotto originated in northern Italy, specifically Piedmont, Lombardy and Veneto, where rice paddies are abundant. The name literally means ‘little rice’ and is the most common way of cooking rice in Italy. Northern Italian Risotto draws on the classic aromas of Italian cooking and is blended coarsely to provide texture and depth to risotto and any tomato-based dish.
Use this blend in your favourite risotto recipe, either towards the end of cooking, or for a deeper flavour, add after frying rice. Include in pasta sauces, bread mixes or vegetable dishes.