All Good Stuff!
Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
2 tablespoon Rhayne Porcini Sea Salt
2 tablespoons grated Parmigiano-Reggiano
4 tablespoons butter or olive oil
3/4 cup dry white wine
2 cups chicken stock
3/4 cup Arborio Rice
Blend the Porcini Sea Salt and chicken stock together in a saucepan and heat to just below simmering.
Heat 2 tablespoons of butter or olive oil in a saucepan.
When good and hot, add the rice. (For first-time risotto makers, set your clock for 20 minutes.)
Stir and cook for approximately 1 minute on medium heat. Add the white wine.
Stir and simmer until almost all the liquid has been absorbed.
Add 1 cup of stock. Simmer and stir until the stock is absorbed.
Repeat this process, using all of the stock. When the stock is almost all absorbed, add the remaining 2 tablespoons of butter or oil and 2 tablespoons of grated cheese.
Stir for 1 minute, then turn off the heat.
We are simply about going back to the start and using as much natural products and native plants as we can to prevent instead of cure. We want you to respond to our products, not react!
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
We would love to see your recipes and pics of your creations. Send them to rhayne@rhayne.co.nz to be featured on our blog and instagram @horopitorhayne
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