Though this kind of rice is native to South Asia, its name “Arborio” derives from the locality in Italy where Arab traders brought it in the 15th century. The climate in the Italian province of Piedmont was perfectly suitable for this crop cultivation. Since those times, Italy has become one of the main exporters of this rice variety.
It is generally believed that this soft rice cultivar is ideal for a traditional Italian dish – risotto. When cooked, a gentle creamy but not sticky mass comes out. The reason for this is in the Arborio rice grain structure: inside each grain, there is a rather crumbly chalky kernel which can be easily cooked, absorbing water. Due to this, rice grains increase in size by 3 to 4 times, so, you have to take this feature into account when cooking. You should not wash Arborio rice grains before cooking.
When cooking this rice, you should constantly stir it and take it off the cooker in a timely manner before it is completely done. Let it “sit” for 1 to 2 minutes to allow the hot rice to be cooked to the well-done condition.
To cook classic risotto, the rice is prepared in four steps. First, it is fried with onions in a pan, then, alcohol and spices are added, then, water, and only when the rice is almost done, a title ingredient (seafood, mushrooms, etc.) is added.
Arborio contains easily digestible starch, useful amino acids, and protein, which contribute to the muscle build up. B vitamins and minerals are involved in the process of nerve cells and cardiac muscle nourishment. It is a dietary product containing no gluten.
The Arborio rice pack, sold by August TM, includes a bag with pink Himalayan salt. It is unique for its composition and useful properties. The salt is mined by hand 300 km from the Himalayas. It provides a specific aroma and sweet-salty taste.