Arborio
Arborio Rice
Hello everyone! Today we're talking about Arborio rice, an Italian rice variety famous for its use in risotto dishes.
History
Arborio rice is named after the town of Arborio, a city in the province of Vercelli in the Po Valley. The variety was selected by agronomist Domenico Marchetti. Italian law n. 325 of March 18, 1958 established that other rice varieties with similar characteristics could also be sold as Arborio, although Arborio has now been largely replaced by Vulcano and Volano.
Description
The Arborio grain is large and has a pearly color. During cooking, the grain absorbs water up to five times its original weight, increasing considerably in volume. Arborio rice falls into the Japonica variety group and belongs to the "superfine" category.
Notes
Thanks to its high water absorption capacity, Arborio rice is perfect for making risottos. Thanks to its versatility, it is used in many recipes.
Other projects
Arborio rice is also used in other preparations, such as desserts. There are many interesting recipes that use Arborio rice, from the classic Milanese risotto to a variation with zucchini and shrimp.
External links
If you're looking for delicious Arborio rice recipes, there is a wide range of websites, blogs and gastronomic magazines that can help. Try searching online and enjoy being creative in the kitchen!
