Arborio Rice

$4.99
SKU: 13636
Perfect for Risotto
 Back to: Rice, Beans, Lentils

Short-grain rice that is named after the town of Arborio in Italy where it is grown. It is a quick cooking,  slightly sticky rice that is often used in Risotto.

Short-grain rice that is named after the town of Arborio in Italy where it is grown. It is a quick cooking,  slightly sticky rice that is often used in Risotto.

Net Wt. 16 oz (448 gms).
 
Basic Risotto:
4 cups chicken or vegetable stock
2 tablespoons olive oil
1/2 small onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons butter 
1/4 cup grated Parmesan or other cheese
Salt and pepper to taste
Parsley or other fresh herb, to garnish

Warm the stock in a small saucepan and keep over low heat so the stock stays warm. 
 
In a large, heavy-bottomed saucepan, heat the oil over medium heat and then sauté the onion until translucent, about 4 minutes. Add the rice and stir to coat. Sauté for a few more minutes, stirring constantly, just to toast the rice. Add the wine and cook, stirring, until the wine is absorbed. 
 
Next add a ladle of the warm stock to the rice and cook, stirring almost constantly, until the liquid is mostly absorbed. Repeat this process of adding the warm stock and stirring until the rice is cooked through and saucy, about 20 to 30 minutes. If you run out of stock, use warm water. 
 
Remove from heat and stir in the butter, cheese, and salt and pepper to taste. Serve garnished with fresh herbs, if you like.