Description
Arborio Risotto Rice (500g) the Italian’s No. 1 choice for risotto with a creamy texture and an ability to soak up a good deal of liquid. It is named after the town it is grown in Arborio the Po Valley in Piedmont, just over the border from Milan. The rice paddies around Milan make it a hotbed for mosquitos in the summer!
When making Arborio risotto rice it is always best to use the best stock you can make or find. Try our Homemade Chicken Stock or if you are making a vegetable based risotto, such as asparagus or butternut squash try Jurgen’s Vegetable Stock.
Risotto is a great dish and so easy to adapt to your taste. There are so many variations and it’s not as tricky as people will have you think. After you have the excellent risotto rice, with good starch, like arborio and you have your good stock the next most important ingredient is patience and seasoning.
Here are some of our favourite risotto flavours;
Butternut Squash
Smoked Salmon and Spinach
Truffle and Mushroom
Garlic Mushroom
Saffron Risotto, a staple of Milan
A Seafood Risotto is always a good choice in a GOOD restaurant.
Sarah could tell you the worst risotto she ever had (the restaurant/bar in Brighton is still there!) and since then has sworn off of ordering risotto in anywhere but Italian restaurants or somewhere higher end, where you can trust the chef.
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