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Arborio Rice
Arborio rice, a pearly-looking, round, fat,
Italian white rice, forms the foundation of risotto, the dish. Riso
means rice in Italian. Like other rices, Arborio is a member of the grass
family. What distinguishes it is a higher than normal amount of soluble starch
that is released during cooking. The starch is what makes a risotto
creamy.
Arborio rice takes about eighteen minutes
to cook. It is done when it is al dente, tender on the outside and firm in
the center.
Other varieties of Italian rice are also used
for risotto but Arborio is the most widely available in the United States.
It is also grown here in California. When you can find California-grown Arborio
— often at specialty food shops and organic groceries — make sure
to smell it and enjoy the freshness of it.
Risotto,
the dish, refers not only to the rice but to the specific technique of cooking
the rice. I like to make risotto from other rices, and from vegetables such
as winter squash and potato. To give these the creamy texture of the original
dish, I grind Arborio rice
to a fine powder in a blender. Then I add a tablespoon or two for the last
few minutes of cooking.
Buy fresh NapaStyle Arborio Rice.
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