Arborio, which takes its name from the town in Vercelli where it originated in 1967, is the icon of quality Italian rice, characterized by a larger grain than other varieties and a high starch content.
Arborio, which takes its name from the town in Vercelli where it originated in 1967, is the icon of quality Italian rice, characterized by a larger grain than other varieties and a high starch content.
It's Special because
It's hard to get a recipe wrong, even for someone who isn't a chef.
cooking time: 15-18 minutes.
suggestions for use: you can use arborio rice to cook risottos, dry rice and timbales.
Living well with taste
Well-being from rice derives from its easily assimilable carbohydrates, its noble proteins and the absence of allergens which can cause annoying adverse reactions.
The nutritionist advises
remember that rice carbohydrates are easily assimilated, because being organized in much smaller granules than those of other cereals, your stomach digests them immediately and transforms them into energy immediately available for your body.