ARBORIO RICE organic
Arborio rice is the most popular risotto rice in the world and one of the most popular in Italy. This short-grain rice has been cultivated for several centuries. It has all the properties you need to prepare this traditional Italian dish, as it creates a creamy texture, but at the same time retains a special "cheese" inside, what Italians call "al dente".
Most of rice calories come from its carbohydrate content. Arborio rice contains vitamin A, vitamin C, iron and protein (nine grams per serving), so it is a right choice if you are trying to bulk up.
COUNTRY OF ORIGIN: Italy
INGREDIENTS: Arborio rice 100%
ALLERGENS: No known allergens.Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight.
Energy (kcal) 345
Protein (g) 6.4
Fat (g) 1
Saturates (g) <0.5
Carbs (g) 78
Sugars (g) 0.5
Fibre (g) 1.1
Salt (g) 0
HOW TO ENJOY
Best enjoyed in Italian dishes, during cooking time, arborio rice releases its starch, giving its creamy texture. There are hundreds of risotto recipes. The dish is prepared in rich meat, chicken, fish broth, or simply in water. it is not recommended to rinse arborio rice before cooking. So starchy substances are preserved in the grains.
Cook arborio rice, stirring constantly, you need 20 minutes, no more. Also, gradually, as the rice will absorb, it is necessary to add liquid. Since rice is easy to digest, it is best to remove it from the stove before it is completely cooked (al dente). After a couple of minutes, hot rice, keeping its shape, will cook itself.
The classic risotto is prepared in four stages. The onions are sautéed first (without vegetables or with them). Then add the rice to the pan and mix thoroughly with the onion. In just half a minute, the rice absorbs the oil and takes on a light dark shade, while maintaining the white centre. Some recipes include adding wine to the same pan. Then the rice must be gently stirred until the alcohol is completely absorbed.
The third step in making risotto involves adding hot broth (optionally hot water) to the rice. It is necessary to cook according to the already described scheme. Moreover, in the middle of cooking, the title ingredient should be introduced - it can be mushrooms, seafood, and so on. The final, fourth stage involves adding grated Parmesan cheese and cubes of butter to the dish. All must be mixed gently.