Arborio rice is an Italian short-grain rice, often used to make risotto (use our vegetable broth) or rice pudding (in that case, cinnamon is unavoidable!). When cooked, the rounded grains become creamy and chewy compared to other varieties of rice.
Hereafter you will see how to cook arborio rice to make risottos!
Use 80g of rice and twice the volume of water per serving. Heat up 1tbsp of oil or butter in a pan at medium heat. Add the rice and stir from time to time until it’s become translucent. Add some white wine and stir until it’s been absorbed. Repeat by adding broth from time to time until the rice is soft and creamy (18-20 minutes).
May contain gluten (wheat), soy, rye.
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Cool (15-20°C) and dry
Nutrition-facts (per 100g)