How do you like to cook and enjoy risoni? Tray-baked with chicken thighs, stirred in piping-hot winter soups or tossed in a summer salad?
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How to cook risoni like a pro
What is risoni?
Risoni may look similar to rice, but it’s actually a type of fine pasta inspired by the shape of rice grains. It’s made from a mixture of durum flour, semolina and water, which is kneaded into a dough before being rolled flat and shaped. It’s creamy in coloured, oval-shaped and has distinctive pointed ends.
How long do you cook risoni for?
If you’re adding risoni to soups, stews or risotto you don’t have to cook it as it will absorb the liquid or stock. But for everything else, like salads and cold sides, cook your risoni in a medium saucepan of salted boiling water for eight minutes or until al dente.
How much water to cook risoni?
You will need roughly 5L of water for every 500g of risoni.
How to store risoni
To prevent your risoni from going stale, store in a cool, dry place and keep in an airtight container once opened.
Where to buy risoni
You can easily buy risoni in the pasta aisle of your local supermarket.
Tips for cooking risoni
- Like all dried pasta, adding salt to the water will help flavour the pasta but keep your hands away from the bottle of oil in your pantry as your sauce won’t stick.
- Risoni goes beautifully with tomato-based sauces like napolitana.
- To add extra flavour to your meal, you can cook risoni in chicken stock.
Ways to enjoy risoni
Here are some of BHG’s best risoni recipes.
- Meatball and risoni bake
- Lemon and herb chicken with risoni
- Prawn, lemon and basil risoni
- Tuna and veg pasta mornay
How to pronounce risoni
It’s pronounced ree-soh-nee.
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