Arborio Rice Characteristics:
Short, fat and slightly oval-shaped, arborio rice has a pearly white exterior. There are various size designations, of which superfino, the largest grain size, is the one most commonly used in the United States.
Arborio Rice Starch Content:
Because it undergoes less milling than ordinary long-grained rice, it retains more of its natural starch content. Cooking releases this starch, giving risotto its creamy consistency. A pound of arborio rice can absorb up to 6 cups of liquid without becoming mushy.
Cooking Arborio Rice:
Like pasta, arborio rice is prepared al dente, which means that it should be slightly firm to the bite — which is a little bit less done than you would cook ordinary white rice.
Short, fat and slightly oval-shaped, arborio rice has a pearly white exterior. There are various size designations, of which superfino, the largest grain size, is the one most commonly used in the United States.
Arborio Rice Starch Content:
Because it undergoes less milling than ordinary long-grained rice, it retains more of its natural starch content. Cooking releases this starch, giving risotto its creamy consistency. A pound of arborio rice can absorb up to 6 cups of liquid without becoming mushy.
Cooking Arborio Rice:
Like pasta, arborio rice is prepared al dente, which means that it should be slightly firm to the bite — which is a little bit less done than you would cook ordinary white rice.
MAKING RISOTTO WITH ARBORIO RICE (THE BASICS)
This recipe takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it’s in. For this mushroom risotto, mushrooms
are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other
kind of risotto rice) is cooked slowly with stock and when done, you stir in
some freshly grated Parmesan cheese. (Hungry yet?) I actually don’t mind
watching over risotto, it’s easy enough to do, and you can prepare other things
while keeping the corner of your eye on the risotto. The result is so worth the effort
You will need at least 5 cups of stock to make this much risotto, but the exact amount will vary depending on how hot your stove is, how much you stir the rice and how wide your pot is. Your best bet is to heat up a full 7 cups of
stock, so you don’t run out. You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.
Mushroom Risotto Recipe
The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most
other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when
cooked Ingredients
1 Bring stock to a simmer in a saucepan.
2 Melt the butter in a deep, heavy, medium sized saucepan over
medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if
using chanterelles, dry sauté first for a minute or two and let the mushrooms
cook in their own juices before adding the butter). Add the rice and stir to
combine.
3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4
minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the
rice from sticking to the edges of the pan. Stir the rice almost constantly —
stirring sloughs off the starch from the rice, making the creamy sauce you're
looking for in a risotto. Wait until the stock is almost completely absorbed
before adding the next 1/2 cup. This process will take about 25 minutes. The
rice should be just cooked and slightly chewy.
4 Stir in the Parmesan cheese and season to taste with salt and
pepper. Garnish with chopped fresh parsley or chives.
are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other
kind of risotto rice) is cooked slowly with stock and when done, you stir in
some freshly grated Parmesan cheese. (Hungry yet?) I actually don’t mind
watching over risotto, it’s easy enough to do, and you can prepare other things
while keeping the corner of your eye on the risotto. The result is so worth the effort
You will need at least 5 cups of stock to make this much risotto, but the exact amount will vary depending on how hot your stove is, how much you stir the rice and how wide your pot is. Your best bet is to heat up a full 7 cups of
stock, so you don’t run out. You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.
Mushroom Risotto Recipe
The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most
other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when
cooked Ingredients
- 2 Tbsp butter
- 2 cups flavorful mushrooms such as
shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half
inch to inch pieces - 2/3 cup brandy, vermouth, or dry
white wine - 5-6 cups chicken stock* (use vegetable stock for
vegetarian option) - 1/3 cup of peeled and minced
shallots (OR 1/3 cup of yellow or white onion, finely chopped) - 1 3/4 cups arborio rice or other risotto rice
- 1/3 cup freshly grated Parmesan
cheese - Salt and freshly ground black
pepper - 2 Tbsp chopped fresh parsley or
chive
1 Bring stock to a simmer in a saucepan.
2 Melt the butter in a deep, heavy, medium sized saucepan over
medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if
using chanterelles, dry sauté first for a minute or two and let the mushrooms
cook in their own juices before adding the butter). Add the rice and stir to
combine.
3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4
minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the
rice from sticking to the edges of the pan. Stir the rice almost constantly —
stirring sloughs off the starch from the rice, making the creamy sauce you're
looking for in a risotto. Wait until the stock is almost completely absorbed
before adding the next 1/2 cup. This process will take about 25 minutes. The
rice should be just cooked and slightly chewy.
4 Stir in the Parmesan cheese and season to taste with salt and
pepper. Garnish with chopped fresh parsley or chives.
About Beretta
The company philosophy of "BERETTA" has always been to provide the ABSOLUTE QUALITY rice available. Their years of experience and dedication to the most modern technology helps us to husk and select only the grains of rice perfect for ripening and drying, while keeping all of the nutritional properties of the rice intact. The package with a window shows the high quality of the product to the consumer. Even the technology used to place the rice in the strong cellophane bag provides the rice with the most gentle of environments in order to keep it fresh and complete. When you open the bag, you will always find fresh whole
grains of nutritious and delicious rice...always perfect!
The company philosophy of "BERETTA" has always been to provide the ABSOLUTE QUALITY rice available. Their years of experience and dedication to the most modern technology helps us to husk and select only the grains of rice perfect for ripening and drying, while keeping all of the nutritional properties of the rice intact. The package with a window shows the high quality of the product to the consumer. Even the technology used to place the rice in the strong cellophane bag provides the rice with the most gentle of environments in order to keep it fresh and complete. When you open the bag, you will always find fresh whole
grains of nutritious and delicious rice...always perfect!