Are you after the perfect Italian risotto? Do you want to make it at home and feel you’re enjoying lunch by the Amalfi coast? Just keep reading and find out about risotto rice arborio and the perfect recipe for you to follow!
Even though you can cook risotto with any rice, the perfect option is definitely Arborio rice. At least if you’re trying to take this classic dish up a notch. Why is Arborio rice such a great option? Because this type of medium grain white rice is high in starch and it has the perfect silky texture for this kind of recipe. For the same reason, Arborio rice can also be a good fit for paella and any other rice-based creamy dishes.
As with most types of rice, the water to rice ratio is two cups of water for every cup of rice. Besides, the cooking method is just as with any other: salted boiling water for twenty minutes will be enough.
Arborio rice is suitable for Instant pots or rice cookers and it can also be cooked in vegetable or chicken broths to heighten the flavor. In short, there’s no reason not to use it!
Arborio rice is also known as risotto rice since it is the first choice for cooking the classic Italian side dish. A true risotto will be only so creamy, firm and filling, the perfect match for some steak or even a chicken thigh.
So, what is the secret for an accomplished risotto? The broth you cook the rice in will do the trick, together with the medium to low heat. Moreover, it is key that you do not move the rice continuously, only a good stir from time to time is enough. Finally, and this is something not many people know, for that creamy texture we’re looking for, let the rice sit in a covered pot once you’re done cooking it. The steam will take your dish to the next level.
- Extra virgin olive oil.
- 1 onion.
- 1 red bell pepper.
- 1 carrot.
- 2 cups of rice.
- 4 cups of vegetable broth.
- 1 cup of grated cheese (Parmigiano or Reggiano)
- In a medium pot, pour some extra virgin olive oil and preheat.
- Peel and chop an onion and wash and dice up a red bell pepper. Take both things to the pot and season with some salt. Cook over a low heat until the onion is translucent.
- In the meantime, wash and grate a medium size carrot. Once the onion is done, add the carrot and give everything a stir.
- Before adding the rice, have the vegetable broth hot and ready in a different pot. Bring to a boil so that it is ready to be taken to the rice pot.
- As the broth heats up, add the rice to the pot with the vegetables and brown it. Stir continuously so that it doesn’t burn.
- Once it’s browned, add four cups of vegetable broth.
- Season everything with salt and pepper and add oregano and paprika to taste.
- Turn the heat up to medium and let the rice cook in the uncovered pot until the liquid is absorbed and the rice is al dente.
- It’s not necessary to mix, but mind the pot once the liquid is almost fully absorbed. Once done, turn the heat off and add two tablespoons of butter. Mix and cover the pot. Let it sit for five minutes and uncover.
- Add the grated cheese, serve and enjoy!
Try the classic recipe first, but make sure you try out a seafood risotto next by adding some squid, shrimps or scallops. Risotto never gets old, right?