Arborio Rice: What It Does in Risotto and How to Use It
Arborio is an Italian rice with large grains, commonly used for risotto.
Arborio is an Italian rice with large grains, commonly used for risotto. As it cooks, starch helps create a creamy surrounding liquid while the grains provide the substance of the dish.
That makes it a useful ingredient when creaminess is the goal. It is less useful to judge it by the rules for a bowl of light, separate basmati: these are different jobs for different rices.
Buying Arborio
Look for plain Arborio rice if your recipe starts from scratch. A seasoned risotto mix may include salt, stock powder or other ingredients and needs its own instructions.
Arborio is also used for timbales and soups. A bag does not have to become risotto every time, although that is a particularly good way to get to know it.
Follow a risotto method, not a plain-rice ratio
A risotto recipe controls how rice, liquid and stirring work together. Keep that method intact on a first attempt. A plain boiled-rice timing is not necessarily the full preparation time for the finished dish.
Riso Scotti gives a 15–18 minute cooking range for its Arborio product. Begin checking near the packet's expected finish and judge the grains as well as the surrounding liquid. A thick pan can still contain rice that needs more cooking.
Can you use another rice?
Carnaroli and Vialone Nano are other Italian risotto choices. Use the alternative's directions and check texture as you cook; switching the variety does not guarantee identical timing.
For your first bag, choose a relatively simple recipe rather than several strong add-ins. It will be easier to notice whether you like the rice's texture and to adjust the next batch deliberately.