Store in a cool dark place.
Organic: Certified Organic by the EU.
Gently cook the rice on low heat in a large flat-bottomed pan, ensuring all grains are coated in oil. Finely chopping onions can add a great flavour at this stage. Lightly toast the rice for a few minutes, stirring, as the rice grains become slightly transparent. Gradually add between 700ml and 1000 ml of hot liquid stock and simmer gently, stirring occasionally until the rice is cooked and the liquid is absorbed. Remove the pan from the heat, add a knob of vegan butter and stir in finely grated vegan Parmesan cheese. Cover and leave for a few minutes before serving. This is the moment of mantecatura, when the risotto develops its flavour and classic creamy texture!
This basic risotto recipe can be varied with any choice of ingredients, which can be gently fried with the onion, before adding the rice.