Girolomoni Certified Organic Durum Wheat Risoni 500g, Perfect For Soup

The porous, rough surface makes this the perfect type of pasta to hold condiments. 

Risoni, also known as orzo, is a type of pasta that is shaped like large grains of rice. It is often used in soups, salads, and side dishes, as its small, rice-like shape allows it to absorb flavors well. Risoni is made from durum wheat semolina, like most other pasta varieties, and can be found in both white and whole wheat forms.

Risoni is versatile and can be used in many Mediterranean and Italian dishes. In some recipes, it is used as a substitute for rice, especially in dishes like risotto or as part of a pilaf. It is also a popular ingredient in Mediterranean soups, where it adds a soft texture without overpowering other ingredients.

Ingredients

Organic pasta made from organic durum wheat semolina. May contain soy and mustard.

Allergen

Wheat, gluten, may contain soy.

Cooking advise

Boil Water: Fill a large pot with water. Use about 4 cups of water for every 1 cup of risoni. Add a pinch of salt to the water if you like.

Bring to a Boil: Place the pot on the stove and bring the water to a rolling boil over high heat.

Add the Risoni: Once the water is boiling, add the risoni pasta.

Cook the Risoni: Stir the risoni occasionally to prevent it from sticking. Cook for about 8-10 minutes, or until the risoni is tender but still firm to the bite (al dente). You can taste it at around 8 minutes to check its doneness.

Drain the Risoni: Once cooked, drain the risoni in a colander. You can reserve a small amount of the pasta water if you want to add it to a sauce later.

Serve: You can now use the risoni in your desired recipe, such as in soups, salads, or as a side dish. If you're mixing it with sauce, it's good to add a bit of olive oil or butter to keep it from sticking.

Tips

If you are using risoni in a soup, you can add it directly to the broth to cook, or cook it separately as described above and add it to the soup near the end of the cooking time.

Risoni can also be toasted in a dry pan before cooking for a nuttier flavor, especially if you're using it in a pilaf or a risotto-style dish.