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Ingredient

Arborio Rice

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A.K.A

risotto rice

它是什么?

Arborio rice is the most widely available variety of Italian superfino rice, used to make risotto. It has plump grains and a high proportion of amylopectin, a type of sticky starch that’s responsible for the trademark creamy texture of risotto.

Arborio is a medium-grain rice (though it’s often called short-grain rice because its plump shape after cooking makes it look short).

没有吗?

Substitute carnaroli or vialone nano rice.

How to choose:

进口品种是您最好的选择;要知道您正在购买真正的交易,请从意大利水稻种植者财团中寻找印章(其中有一颗鹳)。如果您批量购买米饭,或者可以通过袋子看到它,请确保大米大部分完好无损;太多破谷物,大米不会均匀煮熟。

How to prep:

You can cook risotto ahead: Follow the recipe until the rice is about halfway done—it should still be rather firm inside—and then spread it out on a baking sheet to stop cooking. Cool the rice, then cover it and set it aside at room temperature for up to two hours. When you’re ready to serve the risotto, return it to the pot and resume adding hot liquid until it’s perfectly al dente, a few minutes later.

How to store:

Store Arborio in a cool, dry place where it will keep well almost indefinitely.

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    Recipes

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