Arborio rice is an short-grain rice traditionally Italian. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy outer texture, and slightly chewy center, due to its higher amylopectin starch content thus, it has a starchy taste but blends well with other flavors.
It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.
Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.
Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
Remove from heat and let stand, covered, 5 minutes before serving.
Recipe courtesy of Martha Stewart
|Serving Size 1/4 cup (46g)|
|Servings per Container Varied|
|Amount per Serving|
|Calories 150||Calories from Fat 0|
|% Daily Value*|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Trans Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Total Carbohydrate 37g||12 %|
|Fiber 0g||0 %|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 0%|
|Vitamin E %||Niacin %|
|Phosphorous %||Magnesium %|
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