Product Description
Arborio properties are ideal for almost any type of preparation such as risotto and other regional specialties of Italy.Arborio has a particularly high content of amylose (a type of starch) and is slightly polished. Among the Italian rice varieties, Arborio is the one with the largest grains; the shape is more rounded than the other varieties. Thanks to these properties, the cooking liquid is bound creamy and the grains remain firm, ie "al dente".Among the risotto rice varieties, Arborio is the most widely used today.
Risotto Rice is one of the rice types with the most carbohydrates & contains valuable proteins. Thus, a delicious risotto is also wonderful for a sport-oriented diet. Along with the vegetables of your choice, you can quickly prepare a power-up dish, which will give you plenty of energy and keep you full for a long time.
Rice variety and preparation must complement each other perfectly. The rice must not be allowed to be washed before preparation. Otherwise, the starch adhering to the grains, which ensures the characteristic consistency when cooking a risotto, would be washed off. How should liquid or dry a risotto be?
basic recipe
Classic preparation: for 4, a finely diced shallot of 3 Tbps olive oil without browning the glassy simmer. Add 300g risotto rice & let it cook slowly with constant stirring.. Deglaze with a
glass of white wine. Once the wine has evaporated, add 800 ml of hot poultry broth. Bring to a boil, season with salt & pepper & cook over medium heat for 18 mins. Stir occasionally.
The constant stirring and gradually pouring the liquid is unnecessary and does not lead to a better result. The added amount of liquid can be variable. Depending on the rice variety and preparation temperature, more or less broth is needed. If necessary, add hot broth before the end of the cooking time if it is too dry and does not have enough water. At the end of the specified cooking time of 18 mins immediately remove from the fire. 50g of butter in pieces under the rice is covered to allow rest for 5 min. Serve w/ freshly grated Parmesan.
From this basic preparation, you will find numerous other risotto recipes: E.G., succeed different Risotti with tender vegetables, fresh seafood, meat, different cheeses, various mushrooms, and truffles. As a liquid serve various broths, low-viscosity tomato sauce, red wine, white wine, champagne or dissolved in fish fund sepia ink. It can be flavored and seasoned with saffron, pepper, savory Piment d'Espelette, fresh herbs, grated hard cheese or truffle oil.
Ingredients: 100% Italian Arborio risotto rice
This is the most famous variety in Italy and the world.
Excellent for risottos due to the size of its grains that are larger than average. Its high starch content allows it to retain its bite after cooking.
A Superfino rice
Characterized by big grains
Central part rich of amylose and of rice starch
#1 risotto variety in Italy
vacuum packaging to better preserve our rice.
Product of Italy