Arborio is a White Rice grown in the Piedmont and Lombardy regions of Italy and also in California. Arborio is a short, plump grain, when cooked, it has a creamy texture with the inner grain remaining firm. Arborio absorbs more liquid than other rices thus requiring additional liquid to be added throughout the cooking period. It is used primarily in the Italian dish, Risotto. Arborio is often considered the pasta of Northern Italy.
Arborio Rice is used primarily in Risotto dishes, which often reflect the seasons. In Spring use baby vegetables, in Summer Tomato and Basil, in Autumn Wild Mushrooms and in Winter Seafood. Serve as an entree or side dish.
Add 1 tablespoon of olive oil to sauce pan with 1 cup Arborio and lightly toast. Add 1 3/4 cups of water or stock and bring to a boil. Stir once , cover and reduce heat. Simmer, covered until liquid has evaporated approx. 20 -24 minutes.