Arborio is the classic risotto rice, and for good reason. This Italian short grain rice is the best rice for creating a consistently creamy risotto, with each plump individual grain still cooking to a firm and not mushy texture. While Carnaroli, the other type of risotto rice, cooks a bit firmer, Arborio rice makes for a creamier, more velvety and softer risotto.
How do you cook the perfect risotto with Sivaris Arborio rice? Like any risotto recipe, the secret is first toasting the grains with butter and then adding wine, and then ladling the broth, one cup at a time. Wait until each cup is fully absorbed and then add the next – Arborio tends to be creamy enough as it is, so you don’t want to overcook it. Use it as substitute for any recipe that calls for risotto rice, Carnaroli, Bomba or Vialone Nano.
Sivaris is a family owned and run company that has been cultivating rice for generations. Their grandparent’s grandparents were doing it, and today the family tradition is still proud and strong. From seed to final packaging, the entire process is done in house, with an exceptional quality.