Arborio rice: useful properties, composition and cooking recipes

It is almost impossible to replace: some properties are lost, although prices bite. The unenlightened taste of the Russian philistine, who treats rice as a porridge, a side dish, or, finally, a pilau, “arborio” is more suitable for good cereals, no side dish, but for pilaf - quite expensive.

Rice Production in Italy

In the country, it is considered that the inhabitants of the south are pasta-eaters, in the Alps and foothills they eat porridge, while the inhabitants of the plains eat rice.

The life of the northern provinces of Italy, located along the river Po, is associated with the cultivation of rice.rice arborioThe population has been engaged in this culture since the second half of the fifteenth century; therefore, every inhabitant of these territories thoroughly knows how to cook arborio rice. Five hundred years of cultivation of cereal has deeply changed not only the landscape of the area, but also the organization of territories and settlements, introduced qualitative changes in the way of life of the population, culture and eating habits.

To date, the agricultural enterprises of Italy produce six varieties of rice, aboutbeing carried toa subtypeOrhyza sativa japonica: "arborio "," baldo "," balila "," carnaroli ",S. Andrea, "inialone nano ". Concentrated rice cultivation inRegions of Piedmont, Lombardy, Emilia and Via Veneto.rice arborio Price

Among the harvested cereals the largest amount falls on rice "Arborio". Its price is slightly lower than the "carnaroli". The cost of the rest lies in the middle.

Rice features and traditional arborio rice dishes

When boiling this rice variety absorbs a huge amount of water, while not boiling soft, it is five times more than its volume. Arborio rice contains a large amount of starch (much more than all other species), this feature allows to mix well the cereal, which at the same time does not stick together.

The variety is considered a traditional brand of Italian quality.

In addition to the risotto "arborio" cookpuddingsthick soups, meatballs, casseroles.

Arborio rice: how to cook risotto

In the first one, chicken broth is prepared (warmed up) (it can be vegetable or meat), brought to a boil, then it remains for the time of cooking on the lowest heat so as not to cool.

In a deep frying pan (a stewpan will do), you need to heat the oil (preferably olive oil), add diced onion and celery, crushed garlic. Fry with constant stirring until slightly golden, when the vegetables become transparent.

Pour in the rice "arborio" (do not wash beforehand, otherwise the water will absorb the starch), stirring constantly (intensity is not needed) to wait until the cereal absorbs the vegetable juice and oil. Add a soup ladle. Watch again (constantly stirring in all planes) for the absorption of liquid: repeat this way until the rice is cooked until ready (it will become opaque and soft, will acquire a thick creamy consistency).

Add butter (cream), flavored cheese to the dish, boil quite a bit. The state of rice at this stage is called “al dente”, which means that the grains should be soft, and in the middle - very small white solid lumps, they will crack a little on the teeth. Sprinkle with grated parmesan, turn off the heat and, adding chopped parsley on top, close with a lid, leave for a few minutes to soak up the aromas. Rice itself will reach the desired condition. Lay out on plates.

Ingredients for 4 servings:

  • olive oil - 1 tablespoon;

  • onions - 2 heads;

  • garlic - 2 cloves;

  • celery - 3 petioles (not very large) without leaves;

  • rice for risotto ("arborio", "vialone nano", "carnaroli") - 1.5 cups;

  • broth - 1.5 liters (half a liter can be replaced with dry white wine);

  • freshly ground black pepper (to taste);

  • salt (can be sea);

  • butter - 100 grams;

  • cheeses (Gruyere, talleggio or their substitutes - hard flavored milk cheeses) 50 grams each;

  • Parmesan - 50 grams;

  • parsley - bunch.

rice arborio how to cook

If there is a risotto (although it is usually not enough for this recipe), it is better to heat the dish in a double boiler with added oil.

Milk pudding


  • rice "arborio" - half a glass;

  • milk - 1 liter;

  • sugar - 2 tbsp. spoons;

  • butter - 1 tbsp. a spoon;

  • raisins - 2 tbsp. spoons;

  • vanillin - 1 gram (vanilla sugar - 1 packet);

  • ground cinnamon for dressing;

  • chicken egg yolk.

how to cook arborio rice

Cooking method:

  • In a saucepan with a heavy (double) bottom (preferably from a stainless steel), pour the rice, pour in milk, pour in the sugar, add butter and mix.

  • Bring to a boil over medium heat, stirring constantly.

  • Reduce the heat and, while constantly stirring, boil the rice for 20-25 minutes until it finally grows in size, acquiring a creamy consistency.This stage of preparation requires constant monitoring.

  • Remove from heat and add vanillin, mix.

  • Beat yolk, mix.

  • Arrange in portions, sprinkle with cinnamon.

  • If it is impossible to immediately serve on the table, on top of the pudding you need to put a plastic (food) film to prevent the formation of a crust.

  • If the pudding is prepared for future use, it should be cooled under the film, put in the fridge, then heated in a microwave oven. It is better to do this in portions, putting a piece of butter on top. Sprinkle with cinnamon before serving.

Useful properties and contraindications

Arborio rice, like all other rice varieties, is rich in minerals and trace elements - phosphorus, magnesium, iron, selenium, zinc, etc.

It contains a large amount of vitamins, especially group B, which is the basis for the normal functioning of the nervous system and all metabolic processes.

In the "arborio" a lot of starch in easily digestible form, and this gives the body energy, allows you to work successfully.

Amino acids, the composition of which is quite unique, is the basis for the synthesis of muscle tissue proteins.rice arborio than replace

The adsorbing ability of rice allows you to remove excess water from the body while absorbing toxins and at the same time cleansing the body of toxins.

Arborio rice, which gives a creamy consistency in the process of preparation, gently envelops the stomach walls, which is indicated for gastrointestinal disorders.
The product is recommended for diseases of the stomach and kidneys.

Contraindications to the frequent use of "arborio", like any other rice, can only be constipation and colic. Children should not eat the meal more than once a week.

What can replace the variety of "arborio" in risotto and puddings

For high-quality cooking risotto requires rice "arborio". Price in stores depends on the manufacturer (packer). In contrast to the traditional for the Russian Federation rice (long grain and round grain), the cost of "arborio" is high: from 137 rubles per kilogram ("Mistral ") up to 1490 rubles(BOB S Red Mill)for 765 grams (27 ounces).

Taste and organoleptic qualities have always remained a priority for Italian cuisine, which is why popular arborio rice is included in their composition. How to replace this variety, each cook decides individually:

  • “Carnaroli” - this variety of rice grown in Italy is considered the “king” of risotto, but it is much more expensive;

  • the remaining four varieties of Italian rice - "baldo "" balila "S. Andrea, "inialone nano "but alsotalyantsy will feel the difference, and the rest (not deep experts in Italian cuisine) will not understand;

  • Thai jasmine rice (traditional sushi rice) can replace the "arborio" in puddings and meatballs;

  • Basmati rice, Indian long grain rice, but it requires a sticky addition to risotto, such as pumpkin sauce;

  • farro -old wheat varieties (spelled, emmer,einkorn(single grain)).

Farro risotto is prepared very quickly, but the yield of the finished product is less in volume, as the water absorption is lower.

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