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Arborio Rice is traditionally used for risotto, but it is also delicious in soups and rice cakes.

This variety of white rice expands when cooked to produce a light fluffy grain that absorbs the flavours it is cooked with beautifully. It has a natural nutty flavour and fresh aroma.

How to Use:

Beyond classic risottos, Arborio rice can be used in soups, pilaf, and even Spanish paella or creamy cinnamon rice pudding. Pre-cooked risotto makes wonderful light patties – try them with fish and Thai spice; chilli and chicken; or fresh herbs, sweet potato and caramelised onion. Some delectable Risottos are pumpkin and asparagus; mushrooms; chicken or seafood. For something spectacular on a special occasion try with black squid ink. Wonderful dessert risottos can be created with chocolate and berries, figs and almonds or orange marmalade.

To cook Arborio for risotto heat a little oil and butter in a pan. Sautee onion and garlic (if required) before adding rice – moving it around pan constantly for a few minutes until rice is just translucent. Add 1 ½ cups of hot stock (or water), adjust heat to simmer and stir until most of the liquid has been absorbed. Continue adding stock (1/2 a cup at a time) and stirring until risotto is creamy and tender, about 15 minutes. Serve savoury risottos with plenty of cracked black pepper, fresh herbs and aged parmesan.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.