Loto Rice is a heritage variety of Italian short-grain rice. A traditional yet lesser-known choice for risotto, its creamy, absorbent grains hold their shape well throughout the slow, methodical process of cooking risotto.
Heat 4 cups stock to a simmer. Heat 1 tbsp. olive oil in a separate 1-quart pan over medium heat. Add 1/2 cup minced onion and stir for 2 minutes. Add 1 cup Loto Rice and stir for 2 minutes to toast. Sprinkle in 1 tsp. salt. Stir in 1/2 cup white wine and cook until absorbed. Stir in 1/2 cup warm stock. Cook until absorbed, stirring frequently. Repeat with remaining stock until risotto is creamy and tender (some stock may be leftover). Stir in diced cold butter and grated Parmesan cheese to taste.
Storage & handling
Store in a dry, cool place.