Arborio rice is a classic Italian-style short-grain rice recognized for its large, oval-shaped grains and high starch content. Compared to long- and medium-grain rices, Arborio has a thicker, chalky center and releases more surface starch during cooking, which is what creates its signature creamy texture while keeping a tender core. The grains are wider and plumper than most rices, allowing them to absorb liquid gradually without collapsing.
Arborio rice is best known as the foundation of risotto, where its balance of starch release and structural integrity is essential. As it cooks, the outside of each grain softens and thickens the surrounding liquid, while the center remains slightly firm, producing the ideal contrast of creaminess and bite. Arborio is also well suited for rice puddings and certain baked rice dishes where a rich, cohesive texture is desired.
To cook Arborio rice properly, it should be toasted briefly in fat before gradually adding hot broth in stages, stirring frequently to encourage starch release. Liquid is absorbed slowly, allowing flavor to build while the rice cooks evenly. Sivaris sources this rice from carefully selected growing regions in Spain and mills it to preserve its size and integrity, ensuring consistent performance in risottos and other starch-forward preparations.
Ingredients: Arborio rice.
Nutritional information coming soon
Nutritional information coming soon