Short grain rice from northern Italy , used for making risotto.
Arborio is short-grain rice which is traditionally used for risotto because it has a high intensity of starch which gives the dish a creamy texture.
A short grain white rice from Northern Italy. The length of the grain is often less than two times its width. It is used often in risotto due to its ability to absorb flavor as it cooks, yet remain somewhat firm in the center. The Spanish Valencia rice is a good substitute. Back to the top
A short-grain rice from Italy used to make risotto. The high starch content gives the dish its creamy texture. Available in gourmet grocery stores and natural food stores.
Like other short-grain rice varieties, this Italian rice is high in amylopectin, a starch that dissolves easily when cooked. As it breaks down, the starch turns into a thick, creamy liquid surrounding the individual grains of rice. Arborio is the rice used in the famous Italian dish risotto. If Arborio is not available, short-grain American rice may be substituted.
Arborio is the classic risotto rice from the north...
The classic risotto rice from the north Italian region of Piedmont; a medium- to long-grain rice, it absorbs a lot of cooking liquid yet still retains a good bite in texture. For more information on rice, visit our store cupboard.
A short grain white rice from Northern Italy. The length of the grain is often less than two times its width. Used often in risotto because it absorbs flavor as it cooks, yet remains somewhat firm.
A short grain rice from Italy used to make the classic Italian dish risotto. Arborio's high starch content will give dishes a creamy texture.
A medium grain, superfino, pearly rice grown in northern Italy, used in Italian cooking and for making risotto. Cooks in 20 minutes and absorbs five times its weight of liquid. Starch is released during cooking and makes the grains creamy. Cooking Tips: To reheat rice, place it in a strainer and then on top of a pot with boiling water.
A firm long grain rice (often mistakenly referred to as short grain) hailing from Piedmont in northern Italy It is perfectly suited to the dish Risotto as it produces a creamy yet firm texture.
a short-grain rice from Italy used to make the classic Italian dish of risotto; arborio's high starch starch content gives the dish its characteristic creamy texture
An Italian rice used to make "risottos," a specialty of hot stock, rice, and butter-sautéed chopped onions.
Arborio rice is an Italian short-grain rice. It is used for risotto because it can absorb lots of liquid and has a creamy texture. Arborio rice is also great for puddings and desserts.
an ovoid, short-grain rice with a hard core, white color and mild flavor; it becomes creamy when cooked and is used for risotto.
Short, fat, starchy rice. Usually used to make risotto.
