You can use Arborio Rice to cook risottos, boiled rice and flans. The rice’s wellbeing derives from its easily absorbable carbohydrates, from its noble proteins completely available for our body, from the absence of allergens that could cause irritating negative reactions.
Remember that the rice’s carbohydrates are easily absorbable because, being organized in granules much littler that the other cereals’ ones, your stomach digests them at once and converts them into energy immediately available for your body.
Cooking time: 15 - 18 mins
Ideal for: risottos, timbales
2 cups Riso Scotti Arborio rice
5 Tbsp. unsalted butter, cut into pieces
1¾ cups finely grated Parmigiano Reggiano cheese
4 14-ounce cans (or more) beef stock
½ large white onion, finely chopped
6 Tbsp. extra-virgin olive oil
Chop the onion finely. Melt 4tbsp. butter in a saucepan and, when it has melted, add the onion and a tablespoon of oil. Leave to cook on low heat until the onion has softened. Add Riso Scotti Arborio rice and toast it for a couple of minutes over high heat. Then simmer with a ladleful of boiling beef stock, stirring with a wooden spoon. Add the remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding the next, stirring often for about 15 minutes. Add the remaining butter and the grated Parmigiano Reggiano cheese. Let it rest for a minute and then serve the Risotto Parmigiana.