Arborio rice: variety description and cooking recipes

Mediterranean cuisine, filled with sun and aromas of herbs and spices, leaves no one indifferent. Everyone has their own favorite Italian dish.Someone chooses a pizza, someone has a delicate cheese combined with juicy tomatoes, but everyone agrees that the risotto is the "highlight" of Mediterranean cuisine. Risotto in Italy is a gastronomic pleasure. And it's not just fresh vegetables that have just been picked from the garden, but also Arborio, a unique rice variety.

Historical reports suggest that Arborio in Italy began to be cultivated thanks to its neighborhood with Andalusia, a hot Spanish region. It is in Italy that there is an ideal climate for this variety. For risotto, this rice variety is number 1. In the process of cooking, round rice cakes are filled with aromas and spices. At the same time rice does not turn into porridge. It contains a lot of fiber and starch. "Arborio" well absorbs moisture, so that in the cooking process, it greatly increases in size. When cooking, the rice core remains hard, and the top layer becomes slightly transparent.

Despite the fact that the leaders in rice production are Asian countries, this variety is not cultivated there. Italy is the leader in the production of this variety. It has been grown in Piedmont for over 500 years. In this case, until the mid-sixties of the last century, "Arborio" was grown entirely by hand. Apply the mechanics in the cultivation of rice were only closer to the end of the 60s. This is due to the small areas of crops.

Now the leaders in the production of rice of this variety are Italy and the United States of America. It is noteworthy that the variety "Arborio" has more than 25 varieties. At the same time only a few are actively cultivated. In the upper shell is a huge amount of amylopectin, due to which a certain stickiness and creamy structure of the finished dish is achieved. This method of cooking rice is saturated with the aroma and taste of spices.

The core, when properly prepared, remains a little hard. Italians call this degree of readiness al dente. This is the perfect condition for risotto. Besides risotto, Arborio is ideal for preparing various puddings and desserts.

"Arborio" is an indispensable source of vitamins of group B. It contains a large amount of vitamins B1, B2, B5, B6, B9. In addition, the cereals contain vitamins E and PP. It is also an indispensable source of potassium, magnesium and zinc. Of the other trace elements in the composition of such substances as choline, iron, iodine, cobalt, calcium, selenium, as well as polyunsaturated fatty acids. "Arborio" is rather caloric and nutritious. Its energy value is 335 Kcal in terms of 100 grams of boiled product. Groats contain 42 grams of carbohydrates, thanks to this rice gives a long feeling of satiety.

Despite the high calorie content, this rice is widely used in the diet. A high content of fiber normalizes the work of the intestines and stomach. "Arborio" is used in diseases such as ulcers, pancreatitis and gastritis. Cellulose also acts as a sorbent, removing all slags and toxins from the body. The starch contained in the grains, envelops the gastrointestinal tract, protecting it from the harmful effects of acids.

You can find dozens of different variations of risotto. Even in Italy, controversy continues which of the options is classic. But all agree on one thing that certain varieties of rice can serve as a basis for risotto. There are only three such varieties:

• Arborio;
• Carnaroli;
• "Vialone".

All these varieties combines a high content of starchy substances and fiber. With the proper preparation of rice, these varieties of the dish will not turn into a porridge, each rice will retain its shape and core, while the taste will not get out of the general taste ensemble.Of all three varieties of rice, Arborio enjoys the greatest popularity. The method of its preparation depends on the organoleptic properties of rice.

You can cook rice both in water and broth, observing the following proportions: a cup of rice is cooked in one liter of liquid. On medium heat, rice cooks on average for 15-20 minutes. So that he does not burn, you need to constantly stir and, if necessary, add liquid. In the Italian provinces, risotto is cooked from time immemorial. This is one of the most traditional dishes. Now there are hundreds of variations of its preparation. But the recipes of the classic Italian risotto suggest following the rules.

• Broth is added to risotto. It can be both vegetable and meat.
• For risotto use the "correct" rice. "Arborio" - a classic in the preparation of this dish.
• Vegetables, pre-fried in olive oil, are an integral part of the classic version of risotto.
• The main ingredient can be meat or seafood.

Italians cook risotto in a deep stewpan, where celery, mashed in a ceramic mortar and onion are pre-fried in olive oil. Add rice without rinsing it. Krupa is constantly stirred, giving it to get enough aroma and tastes of vegetables, only after that everything is poured with water. Five minutes before the food is ready, shrimps and butter are added.

Italians believe that Arborio rice and saffron are the perfect combination. Indeed, risotto with saffron is a simple, but at the same time incredibly tasty dish. In order for the taste of the dish to be fully revealed, risotto is cooked with porcini mushrooms. The recipe is simple. For risotto with porcini mushrooms you will need:

• rice varieties "Arborio" - 220 g;
• white mushrooms - 150 g;
• hard cheese - 50 g;
• butter - 30 g;
• vegetable broth;
• garlic;
• saffron;
• thyme;
• parsley.

In a deep frying pan with thick walls, stir-fry onion and garlic until golden brown. Added rice. Wooden spatula must be mixed. Rice is poured with hot vegetable broth. Groats should not float in water. Better during cooking add more broth. If there is no broth, it can be replaced with hot water. White mushrooms are cut into large cubes and fried until golden brown.

After 10 minutes, when the rice is almost ready, add butter and grated parmesan cheese to the dish. Saffron, salt and pepper to taste are added at the tip of the knife. A few minutes before being cooked, white mushrooms are added to the risotto. The finished dish must be brewed. When cooking risotto, the main thing is not to digest rice. If it is cooked “al dente”, then he will reach the desired consistency, and the dish will turn out to be the correct cream consistency.

Rice "Arborio" for a long time appeared on the shelves of Russian stores. But sometimes it is quite difficult to find, moreover, its cost is slightly higher compared to the usual long-grain rice. If there is an opportunity to buy Italian varieties, then Arborio can be completely replaced with another Italian variety, Carnrollis.

If the authenticity of the dish is not so important, then Arborio can be replaced with any other highly starchy rice. The variety "Basmati", which is widespread in our country, is also suitable. It should be borne in mind that this variety of rice is not so increased in size during cooking, so its quantity must be increased. You can use other varieties of round grain rice grown in our country. In this case, the creamy texture of the dish is lost.For the classic "correct" version of risotto, it is better to take traditional Italian varieties.

See another recipe for Arborio rice with chicken and sauce, see the video below.