Arborio rice

 Rice is the most produced and consumed cereal in the world after corn, and has been a staple food in many recipes throughout history.

Just as there has been a great variety of rice recipes in history, there are also many types of rice with which these recipes are elaborated: black rice, red rice, brown rice, Jasmine rice, Roma rice, Vialone Nano, Ribe or Carnaroli.

Arborio rice: a round and ideal grain for European gastronomy

Arborio is a rice of Italian origin whose name comes from the town of Arborio, in the Po Valley, where it is grown. Arborio rice is one of the most used types of rice for the preparation of an Italian signature dish: risotto.

In this post, we will make a brief review of Arborio rice, its characteristics, nutritional values, and its uses. Also we will show you an exquisite recipe with which you will be able to taste this delicious food.

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All about Arborio rice and its properties

What are the main attributes of Arborio rice?

Arborio rice is a hard, rounded, pearly white grain, which once cooked becomes a round, firm, creamy and chewy grain. Because of its creaminess and ease of absorbing a lot of liquid once cooked, this rice is one of the favorite ingredients for the preparation of risotto.

This creaminess and absorbency are due to its amylopectin content, a type of starch that represents 18% of the grain's composition. It is often compared to Carnaroli rice because of its shape and size, although the latter has a higher amount of starch than Arborio.

What are the nutritional values of Arborio rice?

The nutritional values of Arborio rice are similar to the rest. For every 100 grams, Arborio rice provides about 350 kcal; 6-8 grams of protein, 78 grams of carbohydrates, and between 0.9 and 1.5 grams of fat. As you can read, the major percentage of its nutritional value is carbohydrates. Also, Arborio rice is considered a great source of fiber.

In what recipes can I use Arborio rice?

As mentioned above, Arborio rice is the most commonly used for the preparation of Risotto thanks to its silky, creamy, and firm texture. However, this type of rice can be used to prepare any type of food: sweet rice, broth rice, baked rice, sushi, and desserts such as rice pudding.

In the case of Paella, although Bomba rice is the most commonly used, Arborio rice is also an excellent option. Both Arborio and Bomba rice are short-grain varieties, so they are pretty similar, although the latter is slightly more absorbent.

The perfect recipe with Arborio rice as the main ingredient

Here is a recipe for a delicious lunch with Arborio rice: Butternut squash risotto.

Ingredients

●        1 oz of unsalted butter.

●        2 tbsp. of olive oil.

●        1 thinly sliced onion.

●        2 finely chopped garlic cloves.

●        10 oz of Arborio rice.

●        7fl oz of dry white wine.

●        1 pint 16fl oz of vegetable stock (made with stock cubes).

●        1 small (or ½ large) squash of peeled, seeded, and cut into small butternut cubes.

●        One handful of thinly sliced small fresh sage leaves.

●        3½ oz of finely grated Parmesan cheese (or similar hard cheese).

●        5 oz of well-drained and cut into small cubes mozzarella balls.

●        1 1⁄4 oz of pine nuts.

●        Salt and freshly ground black pepper.

Preparation mode

1.       Heat the butter and half of the oil in a skillet over medium-low heat. Add the onions and garlic and sauté for 8-10 minutes until soft but not discolored. Add the rice and cook for 1-2 minutes, stirring constantly, until the rice is soaked in oil.

2.       Pour in the wine and bring it to a boil. Reduce the heat slightly until the wine begins to boil, then simmer until two-thirds of the wine has evaporated.

3.       Add a ladleful of hot stock to the pan and bring it back to a boil. Turn off the heat if the liquid starts to bubble too much so that the rice does not cook too quickly. When most of the broth has evaporated, add another tablespoon. Cook the risotto in this manner for 12-15 minutes or until the rice has absorbed most of the stock and is tender but lightly seasoned. Meanwhile, heat the remaining oil in a skillet over medium heat and fry the squash for 10-12 minutes, occasionally turning, until soft and golden brown on all sides.

4.       Add sage, squash, Parmesan cheese, and mozzarella to the risotto. Turn off the heat, place the skillet on the stove and allow the cheese to melt. Season to taste with salt and pepper. Meanwhile, heat a dry skillet over medium heat, add the pine nuts, and toast until golden brown or for 1 or 2 minutes. Add them to the risotto to serve.

Tips and recommendations

●        It may not be necessary to use all of the broth, as the goal is for the rice to be loose and not dry.

●        It should be cooked slowly and the liquid or broth should be added little by little. If you cook it in abundant water like traditional white rice, you will not get that creaminess. Remember that this variety absorbs a lot of water.

●        Contrary to the Paella, it must be stirred constantly. Do not let it rest because the amount of starch it has released will make it sticky and hard.

●        You can vary the flavor of your risotto by adding different ingredients. Try substituting cooked ham and peas for the butternut and the sage. If you add harder vegetables, you may need to precook them first.

●        It is crucial not to wash the rice before cooking, so as not to lose the amount of starch it contains and thus achieve a creamy texture.