bring 3 cups (750ml) of water with 1 tsp. (5ml) of salt to boil. stir in 1 cup (250ml) of arborio rice. cover tightly and simmer (cook over low heat) for about 20 minutes or until the rice is tender "al dente" (firm to the bite). stir the rice occasionally while it is cooking. serve with butter and/or parmesan cheese. makes 4 servings.
arborio rice takes about 18 minutes to cook. it is done when it is al dente, tender on the outside and firm in the centre. arborio rice matches well with artichokes, asparagus, beets, crab, mushrooms, parmesan cheese, peas, saffron, shallots, shellfish, truffles, veal or wine.
store in an airtight container. cooked rice should be refrigerated between 4°c and 8°c, and eaten within 48 hours.
Point of Interest:
arborio rice is an italian short grain rice. it is named after the town of arborio in the po valley, where it is grown. when cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety. arborio rice is often used to make the italian dish risotto. it is arborio rice’s high starch content, released during cooking, that gives risotto its characteristically creamy texture.
arborio rice is a pearly-looking, round, fat, italian white rice that cooks up smooth and creamy, while retaining its firm "al dente" heart. it is an exceptional product, specially selected from expert italian growers. arborio rice is essential for the preparation of risotto, the classic northern italian specialty.