Store in a cool, dry place. Use by date stamped on pouch. Cooking times may vary depending on your equipment.Stove Top1 Heat 4 cups water, stock or broth in small saucepan; maintain gentle simmer while risotto is being prepared (entire amount of liquid may not be used for preparation).2 Place 1 cup Arborio rice in a medium, heavy bottom saucepan over MEDIUM heat.3 Add 1 cup simmering liquid; cook stirring constantly with a wooden spoon, until almost all liquid is absorbed, about 5 minutes.4 Continue adding liquid, 1 cup at a time, stirring constantly until absorbed. Add final cup of liquid a little at a time, adding only as much as can be absorbed, until rice is cooked al dente (rice will have slight bite) and mixture is creamy, about 25 minutes.5 Remove pan from heat and season to taste.Chef Tips:For traditional risotto, sauté vegetables in pan with olive oil before adding rice and use stock or broth instead of water.Sprinkle with Parmesan cheese or drizzle with Truffle oil before serving.Go to wegmans.com for recipes.
