What Is Arborio Rice? Basic Arborio Rice Risotto Recipe

You can cook Arborio rice as you would regular rice: In a medium, heavy-bottomed pot or saucepan, bring 2 cups of salted water to boil over medium-high heat. Add 1 tablespoon of olive oil or butter, return to a boil, and then add 1 cup of Arborio rice. Cover and reduce heat to medium-low. Simmer until liquid is fully absorbed and rice is al dente, about 20 minutes.

When making Arborio rice for risotto, do not rinse the rice as you do with other varieties, which can eliminate some of the starch. While the rice cooks, you’ll need to very slowly add about 5 cups of water or broth to 1 cup rice in a large skillet or Dutch oven, allowing the rice to fully absorb the liquid after each addition.

To make Arborio rice in the microwave, combine 2 cups of water, salt, oil or butter, and 1 cup of rice in a microwave-safe bowl and stir to combine. Loosely cover, leaving a little room for steam to escape, and cook until al dente, about 5 minutes.

Most famous for its use in risotto, Arborio rice lends its creamy texture for rice pudding, porridge, or other starchy desserts. If rinsed and cooked in the rice cooker or via the stovetop absorption method, rather than in the slow technique of risotto, Arborio won’t absorb as much water and can be used as you would other short-grain rice varieties.

Like all varieties of white rice, Arborio is pretty much devoid of nutrients other than about 50 grams of carbohydrates per cup (around 17 percent of your recommended daily value). Brown Arborio rice, which contains the bran and fiber, is more nutritious than white Arborio, but less starchy, so it will produce a less creamy risotto. Try cooking Arborio rice in vegetable or chicken stock to add vitamins and minerals to your meal.

Arborio isn’t the only rice that can be used for risotto. If your local grocery store doesn’t stock it, or you’re looking to change things up, try:

• Carnaroli: Sometimes called the “king of rice” (or “caviar of rice”), Carnaroli is another variety of Italian superfino rice high in amylopectin. It’s the biggest of the Italian rice varieties and can be even more expensive and difficult to source than Arborio.
• Vialone Nano: A smaller-grained Italian variety of rice usually categorized as fino or semifino, Vialone Nano can take on a lot of moisture. It triples in size when cooked.
• Sushi rice: So-called “sushi” rice is a catchall for various varieties of sticky, starchy short-grain rice, generally from Japan or California.
• Steel-cut oats: Chef Wolfgang Puck uses steel-cut oats in his Springtime Risotto. Since oats are always whole grain, this is a great way to get some fiber without compromising on creaminess.
• Pearled barley: High in starch, this grain is a good alternative to rice for a creamy risotto.
• Farro: Risotto made from farro is called farrotto and has a nutty flavor. Use pearled farro for more starch, or whole-grain farro for added nutrition.
• Israeli couscous or fregola: Technically pastas, not grains, Israeli couscous and fregola make for a pleasantly chewy risotto.

1. 1. Rice pudding
2. 2. Spanish paella
3. 3. Mushroom risotto
4. 4. Risotto alla Milanese (saffron risotto)
5. 5. Arancini (Italian fried Arborio rice balls)
6. 6. Risi e bisi (Italian rice-and-pea stew)
7. 7. Minestrone with Arborio rice
8. 8. Risotto al Salto (fried Arborio rice pancake)
9. 9. Tomatoes stuffed with Arborio rice
10. 10. Frittata di riso (Arborio rice frittata)

Find more recipe ideas in Chef Gordon Ramsay’s MasterClass.