Arborio rice

Description

Arborio rice is an Italian short-grain variety with pearl-white, slightly flattened grains that release a lot of starch during cooking, resulting in a thick, creamy consistency and a mildly nutty, neutral flavor with a slightly chewy center. It is most commonly used for risotto, arancini, or rice desserts, and pairs well with wine, parmesan, mushrooms, and seafood, as well as being suitable for soups and casseroles that require a creamy texture. Nutritionally, arborio is primarily carbohydrates, with a moderate amount of protein, little fat, and certain amounts of B vitamins and manganese; it is naturally gluten-free and easily digestible, and after cooling, some of the starch converts to resistant starch, which is beneficial for the intestines. It should be stored in an airtight container in a dry, cool place away from moisture and pests; cooked rice should be cooled quickly and consumed within 3–4 days.