What is Arborio rice and in what dishes it is used

Arborio Italian rice has a translucent surface and contains the carbohydrate amylopectin, a food starch that is easily digestible. During heat treatment, the top layer of grains becomes sticky, delicate, while keeping its shape. Arborio is the main ingredient in the famous Italian risotto. Due to its special structure, rice quickly absorbs water, broth, aromas of various spices and seasonings.

In the article we will talk about the features of Arborio, its nutritional value, differences from other varieties rice, we will reveal the secrets of making risotto, delicious arancini balls and orange pudding.

Rice Arborio: what is it, features

Arborio is one of the most common rice varieties in Italy. Belongs to the species Oryza sativa (sowing rice). The grains are short, wide, rounded, with a pearl-colored surface. During cooking, they do not stick together due to the moderate starch content.

The culture was bred by the Italian rice grower Domenico Marchetti, crossing the Vialone and Lady Wright varieties. Subsequently, other varieties of Italian rice were obtained from them, with a long and crystalline grain.

The product was named after the small settlement of Arborio in the province of Vercelli, located on the Padan plain. It is the ideal place to grow rice.

In the Po basin, the air temperature in winter never drops below 0 ° С and does not rise above + 24 ° С in summer. Abundant rainfall, densely located reservoirs and irrigation canals, floodplain soils allow growing the best varieties of rice.

In the photo - Arborio rice.

Difference from other varieties

More than 70 varieties of rice are grown in Italy, and Arborio is considered one of the best for making risotto. The grains contain 18-19% amylose, which allows them to keep their shape and provides high absorption capacity.

Due to its structure and size, heat can easily penetrate into the outer layer, the core remains intact. The grains perfectly absorb water, wine, broth, increasing fourfold. This is how they differ from other varieties. For example, when cooked, Basmati only doubles in size.

reference... The cooking time of cereals varies depending on the variety, harvest period, aging and degree of processing.

Experienced chefs advise to closely monitor the condition of the grains so as not to overexpose them on the stove. The line between ordinary boiled rice porridge and exquisite risotto is easy to cross.

Chemical composition

The table shows the vitamin and mineral composition of rice.

Calorie content and bju

Arborio rice contains about 7% proteins. By nutritional value the product is superior to wheat. Groats are gluten free, which allows people with celiac disease to use it.

Nutritional value of rice per 100 g:

• calorie content - 330 kcal;
• proteins - 2.38 g;
• fats - 0.21 g;
• carbohydrates - 28.29 g.

Cooking applications

Arborio rice is the main ingredient of the famous Italian risotto. The dish is easy to prepare and has a surprisingly delicate flavor and creamy texture.

The whole secret lies in the cooking technology: the cereals are first lightly fried in olive oil, then vegetable or meat broth is added as the liquid is absorbed. Remove from heat one minute before the rice is cooked, leaving the core of the grains dense.

Other dishes are also prepared from cereals:

• sweet puddings, pies and casseroles;
• thick soups;
• arancini - rice balls with various fillings (meat, cheese, vegetables, mushrooms);
• quiche - salty pie stuffed with shortcrust pastry;
• paella is a Spanish dish with the addition of meat, vegetables, mushrooms, seafood, reminiscent of risotto.

Dish recipes

We have prepared several recipes for traditional dishes with photos for you. There is no need to rinse the rice before cooking.

Tomato risotto

Ingredients:

• two medium tomatoes;
• a small bunch of parsley;
• 500 ml vegetable broth or water;
• one shallot onion;
• 2 tbsp. l. olive oil;
• 160 g of Arborio rice;
• salt and pepper to taste.

Preparation:

1. Wash the tomatoes, cut into halves, and remove the core. Cut the pulp into pieces.
2. Wash the parsley, remove the stalks, chop the leaves.
3. Heat the broth.
4. In a heavy-bottomed saucepan in olive oil, sauté the diced shallots until transparent.
5. Add the tomatoes to the onion and simmer for two minutes.
6. Add rice to a saucepan and toss with tomato sauce. Cook for two minutes.
7. Add 4-5 scoops of hot broth and cook for 15-18 minutes.
8. Continue adding broth as it is absorbed, stirring occasionally. Do not let the cereal completely absorb the liquid, otherwise it will not cook evenly.
9. Add salt, freshly ground black pepper and parsley two minutes before the end of the process.
10. While stirring constantly, bring the dish to readiness. Turn off the heat and let stand for a minute.
11. Serve with fresh parsley.

Traditional Italian risotto with mushrooms

Ingredients:

• 300 g of Arborio rice;
• 400 g of fresh forest mushrooms;
• one shallot;
• 1 liter of vegetable broth;
• 50 g grated Parmesan;
• butter 82% to taste;
• salt, pepper to taste;
• a pinch of nutmeg;
• 200 ml of dry white wine;
• a bunch of fresh parsley;
• 2 tbsp. l. olive oil.

Preparation:

1. Rinse and peel the mushrooms, cut into slices and discard in a colander.
2. Chop the parsley finely.
3. Fry the mushrooms in olive oil and toss in a handful of parsley.
4. Cut the onion into cubes and fry in a separate bowl with olive oil.
5. Add rice to the onion and cook for 2-3 minutes, stirring gently. The seeds should be evenly saturated with oil.
6. Pour the white wine into the rice, exactly in the center, then add 3-4 ladles of hot broth, completely covering the rice.
7. Cook over low heat and add broth as the liquid is absorbed.
8. After 15 minutes, add mushrooms, salt, pepper, a pinch of nutmeg.
9. Cook for another three minutes, add grated Parmesan, butter to taste, stir and turn off heat.
10. Serve with fresh parsley.

Risotto with melon

Ingredients:

• 400 g of rice;
• one ripe melon;
• 1.5 liters of vegetable broth;
• 80 g butter;
• 100 g of white semi-sweet wine;
• one red onion;
• olive oil to taste;
• 1 tbsp. l. 20-30% cream;
• Grana Padano cheese (or any hard cheese).

Preparation:

1. Cut the melon into pieces.
2. Chop the onion finely and sauté in olive oil.
3. Add rice and white wine to the onions.
4. Pour in a ladle of broth and add half of the melon.
5. As the liquid is absorbed, add 1–2 scoops of broth.
6. Add the remaining melon, butter, cream and cheese 5 minutes before cooking. Stir, pepper and serve.

Arancini with mozzarella

For cooking, use risotto cooked the day before. Take mozzarella cheese in bars (marked "for pizza"), low-melting.

Beat the egg with a pinch of salt. With wet hands, take a small amount of risotto, flatten it into a flat cake, place a cube of cheese in the center. Then form a ball.

Heat the oil in a deep saucepan. Dip the balls alternately, first in an egg, then in breadcrumbs. Toss in boiling oil and quickly fry until golden, turning with a slotted spoon.

Put the finished arancini on paper napkins to remove excess fat.

Arancini are delicious hot and cold with tomato sauce.

Orange pudding

Ingredients:

• 600 ml of milk;
• 500 g of Arborio rice;
• 150 g of honey;
• 3 tbsp. l. orange peel;
• 70 g pistachios;
• 150 ml cream 20%.

Preparation:

1. Peel the zest from the orange.
2. Pour the cereal with milk, add the zest and honey. Stir and cook over low heat, covered for 1 hour and 20 minutes.
3. Pour in the cream, stir and simmer for another 10 minutes.
4. Place hot pudding in bowls, sprinkle with chopped pistachios and orange zest. Serve chilled.

How to replace rice

Instead of Arborio, Carnaroli rice is used in cooking. Cereals have the same nutritional value and calorie content, but differ in shape. Arborio - short grain, Carnaroli - medium grain.

The Spanish variety Valencia resembles Arborio and is suitable for making risotto.

Any medium or long grain white rice with a high starch content will work as a substitute. But remember that other varieties of grains absorb half the water than Arborio.

It is better to add cereals with a high gluten content to puddings - for example, round-grain Krasnodar.

reference... Using other varieties, it will be possible to prepare only delicious rice porridge, vaguely reminiscent of a real risotto with a creamy structure.

Contraindications

Eating a lot of rice provokes constipation and intestinal colic. Children under three years of age are given cereal no more than once a week.

The product should be completely excluded from the menu for allergies. Nutritionists recommend limiting the use of cereals when losing weight.

Read also:

Can rice allergy occur and how does it manifest?

Is it possible to eat rice with gastritis: arguments for and against, choice of variety.

Conclusion

Arborio rice contains a large amount of vitamins and minerals, easily digestible starches and sugars. Groats are widely used in European cuisines. The product has the unique ability to quickly absorb liquid.

On its basis, Italian risotto is prepared - a dish with a delicate creamy structure, rich taste and aroma. Arborio is also used in recipes for many other delicacies - we strongly recommend that you try to cook them!