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A pot of melt‑in‑the‑mouth Italian risotto, made with naturally starchy Arborio rice for the creamiest and silkiest texture.

Product Description
Italian‑grown Arborio rice of superfino grade, with short, plump and firm grains that excel at soaking up flavourful stock.
Naturally rich in starch, the grains slowly release creaminess as you gently add hot stock, giving the risotto a luxuriously smooth, velvety texture on the outside while staying slightly al dente in the centre.
Packed in a convenient 1kg vacuum bag, perfect for home cooks and restaurants to make risotto, baked rice dishes or cheesy fried rice balls.

Key Features
A classic Italian rice variety and the go‑to choice for making authentic risotto.
Large, round grains readily absorb broth, butter, cheese and white wine so every bite is full of flavour.
Soft and silky yet pleasantly chewy, ideal for mushroom risotto, seafood risotto, pumpkin risotto or even black‑truffle risotto.

Recommended Recipe

Wagyu & Seafood Mozzarella Risotto (Serves 2–3)

Ingredients

• 1 cup Arborio rice

• About 120 g Japanese A5 Wagyu slices (cut into bite‑size pieces)

• 8–10 Vietnamese tail‑on shrimps (peeled, deveined, patted dry)

• About 6 pieces Japanese cooked scallop meat (halved if large)

• 2–3 slices Italian prosciutto (cut into thin strips)

• About 1/2 cup Australian shredded mozzarella cheese

• 1/2 onion, finely chopped

• 1–2 cloves garlic, minced

• About 700 ml chicken stock or clear broth, kept hot

• 50 ml white wine

• 1–2 tablespoons olive oil

• About 30 g butter

• Salt and black pepper to taste

Method

1. Heat a little olive oil in a pan, quickly sear the Wagyu, shrimps and scallops until the surface just changes colour, then remove and set aside so they stay tender.

2. In the same pan add a bit more oil and half of the butter, sauté the onion and garlic until soft and fragrant, then stir in the Arborio rice and toast for 1–2 minutes.

3. Pour in the white wine and cook until almost evaporated. Start adding hot stock a ladle at a time, stirring gently and letting the liquid absorb before adding more; cook for about 15–18 minutes until the rice is creamy and flowing, soft on the outside with a slight bite in the centre.

4. Return the Wagyu, shrimps, scallops and prosciutto to the pan and cook for a few more minutes. Reduce the heat, stir in the remaining butter and the shredded mozzarella, season with salt and black pepper, then serve immediately with that irresistible cheesy stretch in every spoonful.