A process for the production of a shelf-stable ready-to heat risotto food product that includes the steps of: providing a blend of parboiled and non-parboiled rice grains, filling a plurality of retortable containers with the blend of rice grains and adding the ingredients of oil, water and seasonings to each container. Each container is then sealed and sterilized. After heating by a consumer, the risotto food product has a texture comparable to traditionally prepared risotto. Also provided is shelf stable, ready-to-eat risotto food product having a blend of parboiled and non-parboiled rice grains; wherein the blend of parboiled and non-parboiled rice grains provide a surface creaminess and al dente texture of traditionally prepared risotto.