Imported pasta. Smooth and creamy texture. For the perfect risotto. Vacuum packed for freshness. Grown in Northern Italy, this rice is high in a special starch that dissolves into a creamy sauce while it cooks. It is able to absorb a great deal of liquid and maintain its firmness, which is why Italians use it to make risotto. In risotto, rice is first sauteed in oil then liquid is added in small amounts until the rice becomes chewy, but creamy. Only arborio rice can produce this delightful creamy quality. Product of Italy.
16 oz (1 lb) 454 g x 12
9 per pack
Essential Tips: 1. The starch that covers each grain is necessary for a creamy risotto. Do not rinse the rice before cooking. 2. Use a heavy pot with straight sides and a flat bottom to allow for even cooking. 3. Keep the water or broth hot and the risotto at a brisk simmer. If it cooks too slowly the risotto will have a gluey texture but if it cooks too quickly the rice will be soft on the outside and chalky inside. 4. After approximately 15 minutes of cooking, begin testing rice for doneness. Basic Risotto: 7 cups chicken or beef stock; 3 tbsp olive oil; 2 cups arborio rice; salt, pepper, parmesan cheese to taste. In small sauce pan bring stock to gentle simmer. Heat a 4-quart pot and add oil. Add arborio rice; saute rice a few minutes. Do not burn. Slowly add in 1-1/2 cups of simmering stock, stirring the rice constantly. Cook rice over medium-low heat. When liquid is almost absorbed, add another 1/2 cup of hot stock. Continue stirring, adding remaining stock 1/2 cup at a time as stock is absorbed. Total cooking time is about 30 minutes. Rice should be tender but a bit firm when done. Add salt, pepper & parmesan cheese to taste. Serve 6.
Designated trademarks and brands are the property of their respective owners. The products and claims made about specific products on or through this site have not been evaluated by SanaSana.com or the United State Food and Drug Administration and are not proposed to diagnose, treat, cure or prevent disease. Read More >