ARBORIO

The Risotto Rice

Arborio Rice

The essential Italian Rice for Risotto.

The Risotto Rice'

 Arborio rice is oval shaped and traditionally used in risotto and other dishes where the naturally high starch content allows the rice to develop a smooth and creamy texture when cooked.

INGREDIENTS

• A2 Cups of Arborio Rice
• 4 Cups Vegetable Stock (Simmered)
• 3 Cups Sliced Button Mushroom 
• 1/2 Cup Grated Parmesan Cheese
• 1/2 Cup White Wine
• 1 Large Finely Chopped Large Onion
• 2 Cloves Finely Chopped Garlic
• 250g of Fresh Baby Spinach
  OR 250g of Chopped Fresh Asparagus
• 2 tbsp Olive Oil
• 40gm Butter
• Salt & Pepper

METHOD

1. Take a saucepan and pre-warm the stock to a gentle simmer then remove from heat.
2. Take a 2nd large heavy based saucepan or pan and set on a low to medium heat.
3. In the 2nd pan, melt the butter and oil. Add the garlic & onion, cook until tender.
4. Add rice and cook on medium heat for 5 mins, stir frequently. Continue stirring & add wine & mushrooms, simmer until wine absorbs into rice.
5. Continue stirring, maintain a medium heat, add stock, 1 cup at a time & simmer until absorbed, then add another cup & so on until all liquid is absorbed into rice. 
6. Test rice, if tender then continue to the next step, otherwise add additional water or stock as above, a little at a time, until the rice is cooked tender.
7. Stir in spinach or asparagus for for 1 to 2 mins over a medium to low heat.
8. Remove from heat, stir in cheese, add salt & pepper to taste and serve. Enjoy!