In response to a growing demand for its Arborio Risotto Rice, Tilda is launching a NEW 5kg pack, which will be available from August, to replace its current 8 x 1kg pack. Mark Lyddy, Foodservice Controller for Tilda comments, "We have seen YOY sales for Arborio grow in excess of 10%. Risotto is therefore featuring on menus more frequently as consumers are choosing to eat it more often. It is an extremely versatile dish, complementing all manner of ingredients, and we decided to offer caterers a better, more convenient format than the previously available pack."
Absorbing Flavours
Superfino, one of the four main categories of Risotto rice, is the type most often used for Risotto because of its short, plump grain which enhances the creaminess of a risotto, whilst retaining that al dente 'bite' inside. Arborio is the finest of the Superfino varieties and this is the one chosen by Tilda to carry its trusted brand reputation for consistent quality, great value and authenticity. This particular grain has the ability to absorb flavours well and is an extremely good match for seafood, meats and vegetables.
To celebrate the launch of the new pack, Tilda is giving away a 5kg pack of its Arborio Risotto Rice, as well as a CD collection of Risotto recipes to use with it AND £20 worth of vouchers to spend at Carluccio's to the first 10 readers to email full name, job title, name and address of your workplace and daytime contact number to elke@jellybeancreative.co.uk by no later than 30th September 2009. Terms and conditions apply and are available from elke@jellybeancreative.co.uk.
In the meantime, try out this simple, classic Risotto recipe for 4...
Real Arborio Risotto
Ingredients
250g / 8oz Tilda Arborio Risotto Rice
About 1l / 1¾ pt stock - ideally homemade
1 onion, chopped
2 cloves garlic, crushed
2 Tbs olive oil
25g / 1oz butter, plus additional if required
3 Tbs dry white wine or dry vermouth
25g / 1oz freshly grated Parmesan cheese, plus extra for serving
Sea salt and freshly ground black pepper
Method
1. Bring stock to boil in one saucepan and hold at a gentle simmer
2. In another pan, sauté onion and garlic in olive oil until softened, stir in the rice and butter
3. Fry gently for 2 minutes, until opaque. Mix in wine or vermouth and cook until evaporated
4. Ladle in ¼ of the hot stock and stir frequently over low heat until completely absorbed
5. Continue adding stock in ladlefuls, making sure each batch is absorbed before adding the next. Continue to stir frequently. Total cooking time should be between 20-25 minutes
6. Remove from heat, stir in Parmesan cheese and an additional knob of butter if required. Check seasoning and serve, sprinkled with more freshly grated cheese.
Risotto should be light, slightly liquid and creamy. If not, add a little more hot stock.
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