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Organic Arborio Rice 79p/100g

From £0.79

Quantity

Arborio and risotto can often get mixed up. Arborio is the name of the short, fat, pearly white Italian rice, used in dishes where a creamy texture is desired, whereas risotto is an Italian technique for cooking arborio.

Arborio rice is not milled as much as ordinary long-grained rice, so it keeps more of its natural starch content. Cooking the rice slowly and adding a little bit of liquid slowly releases this starch so that it dissolves and thickens the cooking liquid - giving the arborio a creamy sauce-like texture.
Rinse thoroughly until the rinse water is clear before cooking to remove any excess starch.

For a basic risotto, heat 4 cups of chicken stock, then lower the heat. In another pan, sautee 1 chopped onion in butter for 2-3 mins, then add 1 ½ cups Arborio rice.

Stir for 1-2 mins to coat the rice in the butter mix. Then, add ½ cup dry white wine and stir until it is all absorbed. Then, add a ladle of chicken stock at a time and stir constantly – making sure that you wait for the stock to be almost completely absorbed before adding the next ladle. This will take 20-30 mins.

Once all the stock has been added, stir in 2 tbsp butter, ¼ cup grated parmesan and 1tbsp chopped Italian parsley. Then add in whatever you would like. I love to add some sautéed mushrooms and sliced, grilled chicken breasts.

Arborio rice also makes a beautiful, creamy rice pudding.

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