Brown Arborio Rice is a short, plump grain, which makes it perfect for a side dish, or as a bed for sauces. It retains the bran that surrounds the kernel. This means it will be slighlty chewy, nutty and higher in nutrients than white rice. Although White Arborio is used to make Risotto, this brown version of Arborio will not work well in a Risotto.
Use Brown Arborio Rice in salads and to pair with mushrooms, chicken and shrimp. The nutty flavor compliments beans, vegetables and dressings. Use in any recipe that calls for brown rice.
Add 1 tablespoon of olive oil to sauce pan with 1 cup arborio and lightly toast. Add 2-1/2 cups of water or stock and bring to a boil. Stir once, cover and reduce heat. Simmer, covered until liquid has evaporated approx. 30 -35 min.