Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region of Doron.
When recreating an authentic Italian risotto, make Arborio Risotto Rice the hero ingredient. This pearly, oval-shaped rice undergoes less milling than ordinary long grained rice, so it retains more of its natural starch content and develops a perfect creamy texture while cooking.
Cooking releases this natural starch content, giving risotto its creamy consistency. 450 grams of arborio rice can absorb up to 6 cups of liquid without becoming mushy. This process of releasing starch is key to risotto’s creaminess, and it’s a process that only happens if it’s cooked slowly, with the liquid added a little bit at a time. If you were to prepare arborio rice via the traditional method for cooking white rice, where all the water and all the rice are combined in a pot and then simmered until the water is absorbed, you’d get cooked rice, but not the same creaminess.
- Like pasta, Arborio rice is prepared al dente, which means that it should be slightly firm to the bite.
- Arborio rice can also be used for a Spanish paella or other creamy Mediterranean recipes.
- Widely available in supermarkets and delis, sometimes labelled simply as “risotto rice”.
Storing Arborio Rice
- Once a packet has been opened, store it in an airtight container. If you bought your rice in a sack, store it in a clean, dry container with a lid.
- Cooked rice should be refrigerated between 4°C and 8°C and eaten within 48 hours.
Tips for a Great Risotto
The rice itself is starchy enough to thicken and create its own sauce. Versatile and pantry friendly, risotto is the perfect base to any number of toppings and add-ins from roasted fall veggies and cheeses to meats and seafood.
- Always use warm stock. Keep stock simmering before you add it to your risotto. Using cold stock will interfere with the cooking process. Stock to rice ratio: 3½ cups stock to 1 cup rice.
- Stir, stir, stir. Stir often, but not constantly, to release the grains’ natural starches.
- Add stock slowly, one ladle at a time. Once liquid has been absorbed, add another.
- Don’t overcook. As with pasta, the aim is for an al dente bite – tender but firm. The texture of the overall dish should be creamy, not mushy or gluey. And once cooked, serve it up immediately!
- The right tools for the job. A wide low saucepan with a heavy bottom ensures even cooking and ideal space for evaporating liquids. We also recommend a wooden spoon for stirring.
- Save add-ins for the end. Cook and season ingredients separately from your risotto and stir in after rice is cooked.
- Finish it off right! Once combined with your flavourful ingredients, remove from the stove to add butter and cheese. One more ladle of broth may be needed to keep the creamy consistency.
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.” serving_size=”100g” serving_per_cont=”1″ calories=”356″ total_fat=”0″ saturated_fat=”0″ trans_fat=”0″ polyunsat_fat=”0″ cholesterol=”0″ sodium=”0″ carbohydrate=”80″ fiber=”2.2″ sugar=”2.22″ calcium=”0″ iron=”0.8″ vitamin_a=”0″ vitamin_c=”0″ custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D”]