Arborio rice is a variety of short-grain rice used primarily in the classical preparation of risotto. Named after the area in Italy where it was originally cultivated, today the rice is also grown in the U.S. in states such as California and Texas.
Characterized by a short, fat, and slightly oval-shaped with a pearly white exterior; there are various size designations, of which super fino—the largest grain size—is the one most commonly used in the United States.
Arborio rice is high in amylopectin, a starch present in rice. Because it undergoes less milling than ordinary long-grain rice. Consequently, it retains more of its natural starch content. Cooking the rice releases this starch, resulting in a firmer, chewier, and creamier rice compared to other kinds of rice.
Ingredients
1 c uncooked rice
2 T olive oil
2 T unsalted butter
½ c chopped onion
4 cups chicken stock (low sodium has more chicken flavor)
1 c frozen peas
1/3 cup of grated Parmigiana regiano cheese
Directions
1. Saute onion in oil and butter until translucent
2. Add the rice and stir for several minutes
3. Heat stock in microwave or sauce pan
4. Add stock, one ladle-full at a time, stirring as liquid is absorbed
5. Just before serving stir-in the peas and grated cheese and additional stock as needed
6. Salt and pepper to taste
7. Serve in a bowl all by itself or add a protein. We like smoked salmon.
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