Easy Risotto

Risotto is originally a northern Italian dish. Rice is an important crop along the Po River in the north. Traditional risotto takes a bit of work, so I normally only have it at Italian restaurants. I've found an easy, prepackaged risotto from the Puglia Region in southern Italy. It is produced by "Tiberino" and comes in many flavors. 

I've prepared two different flavors and have been happy with the results:
a. Risotto "Sorrento" with Tomato and Basil
b. Risotto "Venezia" with Asparagus and Leek

To prepare the Tiberino risotto, takes only a couple of easy steps:
1. Put olive oil and water in a large skillet, using the amounts of each liquid specified on the package. Bring to a boil.
2. Put the contents of the risotto package into the skillet; then stir and cover.
3. Cook for 18 minutes, stirring occasionally.
4. When all the liquid has been absorbed, plate and drizzle with olive oil.

The next one I plan to try is Risotto "Amalfi" with Orange Zest.

Both times, I served it with sauteed shrimp.

In Italy, risotto is normally served as a first course (primo piatto).

In Sarasota, its available at Ancient Olive on St. Armand's Circle. It's also available on Amazon.