Arborio Rice

A1 Fruiterers & Grocers
Home	Info	Products & Service	Suggestions	Contact Info

Products & Service

Arborio Rice 84.8

�1.20

Used in Italian dishes Arborio rice, a pearly-looking, round, fat, Italian white rice .What distinguishes it is a higher than normal amount of soluble starch that is released during cooking. The starch is what makes a Risotto creamy.

Arborio rice takes about eighteen minutes to cook. It is done when it is al dente, tender on the outside and firm in the middle.

Risotto Milan

Shopping List:

1 medium onion, very finely chopped
8 tablespoons unsalted butter
450 gram / 2 cups risotto or short-grain Italian rice
120 ml / 1/2 cup dry white wine
1.4 liter / 6 cups hot homemade or low-salt canned chicken broth; more as needed
1/2 teaspoon saffron threads
200 gram / 1 cup finely grated Parmesan cheese
Salt and freshly ground black pepper to taste
TO MAKE:

In a heavy-based saucepan which is large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it is translucent and fragrant, about 5 minutes.
Stir in the rice and cook it over medium heat for about 3 minutes.
Add the wine, 500 ml / 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
Cook until most of the liquid has been absorbed by the rice, stirring every minute or two*. Add another ladle of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle.
When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like, from fairly tight to almost soupy.
Switch off the heat, stir in the remaining 6 tablespoons butter. Season with salt and freshly ground pepper and ladle onto heated plates or bowls.
Makes 6 servings as a first course.

*Note 1: Although risotto is surprisingly easy to make�it takes only about 20 minutes to cook�it does demand a watchful eye and patient stirring. The stirring ensures that the rice cooks evenly and the kernels on the bottom of the pan don�t burn. Stirring also gives you a sense of how much liquid has been absorbed by the rice, so it is clear when to add the next ladle-ful1. Stir at least once every minute, using a large wooden spoon.