Among the most widespread in Italy, Arborio rice has big and long grains. Thanks to grain size, indeed, heath enters the most peripheral section of the grain during cooking while leaving its centre rich in starch which allows the rice to remain perfectly al dente. It is the high starch content that makes this rice the most suitable for creamy risottos. Try it also in timbales.
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Our recipes: “Gran sapore” risotto
Ingredients: 300g Arborio rice, 200g cultivated mushrooms, 200g frozen green peas, 100g Parma ham, 80g butter, 50g Grana Padano cheese, 20g finely chopped onion, stock to taste, a pinch of chopped parsley, one garlic clove
Clean the mushrooms and cut them into slices, crush the clove of garlic and put it in a pan with a knob of butter. Wait for the garlic to get golden brown, then remove it from the pan and brown the mushrooms in the flavoured butter for a short time. Add the chopped parsley.
Separately brown half of the onion in little butter, add the diced Parma ham and the green peas and cook for 5/6 minutes adding a few stock if required.
Brown the remaining onion in little butter, add the rice and toast for a couple of minutes. Gradually add the stock until cooked.
Some minutes before cooking is complete, add mushrooms, ham and peas to the rice. Finally, thicken with the remaining butter and the cheese.