SP Arborio Rice – Risotto Rice

A creamy risotto, without a drop of cream

Ordinary rice falls apart or stays hard in the center. Arborio has large grains that release their starch ladle after ladle: it is what binds the risotto, while the heart of the grain holds its shape.

What you will taste

• Texture: creamy on the surface, firm at the center after cooking.
• Aromas: discreet, a milky note when the rice turns pearly in the pot.
• Taste: neutral and round, it takes on the taste of the broth.

How to enjoy it

• Risotto with Parmigiano Reggiano: toast the rice until pearly, add the hot broth ladle by ladle, then finish off the heat with cold butter and grated cheese.
• In Roman supplì, those breaded rice balls with a mozzarella center.
• In a timballo, a baked rice cake: the grain withstands the long cooking.

Where it comes from

Arborio takes its name from a village in the Vercelli area, in Piedmont, where this variety was selected in 1946 from Vialone. This one-kilo pack is made by SP.