Arborio rice

Arborio Rice hero

The classic risotto rice from Piedmont in northern Italy. It absorbs a lot of stock without becoming too soft. The grains are short and quite plump, translucent at the edge with a white hard core, which is what produces the distinctive creamy risotto texture with an ‘al dente' or chalky bite. Carnaroli rice is also a premium risotto rice which has slightly longer grains.

How to cook
To make a basic risotto, sauté an onion in a little butter until translucent. Add the rice and stir for a minute or two to help create a nutty flavour. If planning to add wine, do so now, allowing it to be absorbed. Then add well-flavoured boiling stock one ladle at a time, stirring constantly until the rice releases its starch and becomes creamy. Generally 1 cup of rice will absorb 3 to 4 cups of stock. When the rice is cooked it should be creamy, but slightly firm to the bite (al dente). Add butter and grated Parmesan to taste, or try in a delicious vegetable risotto.

Glossary

Ways to shop

Look out for this basket to buy recipe ingredients.
Learn more  

Click here to shop  

Real Food Poll

Loading

working..
Something went wrong Close popup