Shallot Puree

Gia shallot is a ready to use puree obtained from shallots, conveniently replacing fresh shallots and giving a special taste to all your recipes. Extremely easy to use, it saves you the fiddle and mess of skinning and crushing cloves of shallot. A small quantity of puree is enough to give your starters, salads, soups, roast meat and sauces a unique aroma.


Shallot, Sunflower oil, Salt, Citric acid.
May contain: Tree nuts, Milk.

Shelf life and Storage:

Temperature of storage: ambient.
Shelf life: 24 months unopened.
Refrigerate after opening tubes and consume in 4 weeks.



320 g Carnaroli rice
8 cm Shallot Puree
1.5 l vegetable broth
100 g grated Parmigiano Reggiano cheese
40 g butter
4 sprigs of thyme
10 ml extra virgin olive oil
Salt to taste.

For red wine reduction:
100 ml Lambrusco red wine
10 g sugar
1 cm Shallot Puree
1 sprig rosemary.


Cook down the red wine with the other ingredients in a small saucepan over low flame to obtain a syrup.
In the meantime, toast the rice in olive oil for about 2 min. in a saucepan. Add just enough hot broth to cover and GIA Shallot Puree; cook over low flame, adding more broth as it is absorbed.
When cooked, remove from heat and add butter, Parmigiano Reggiano cheese, thyme leaves and salt if necessary, then serve topped with the red wine reduction.