Risotto al pomodoroArborio rice for risotto 500 gr. | 1 kg.

Arborio has a thick, short grain with a great deal of starch on the outside. That starch dissolves while stirring and binds the liquid, giving a risotto its creaminess without cream. Arborio is less sensitive to overcooking than carnaroli, which makes it a good rice to start with.  For risotto: stirring is needed — it is what releases the starch.  In rice salad or soup: less suitable; a rice with less starch works better there.

Ingredients: 100% Arborio rice
Cooking time: 15-16 minutes
Storage advice: Trocken und dunkel lagern