It is distinguished primarily by a creamy consistency. The aroma and taste of the pickle absorbs like a sponge, thanks to which in risotto Arborio rice It is an integral part of the dish. Its sticky consistency is also used in other dishes including sweet desserts on milk.
Arborio rice owes its name to places in northern Italy in the Piedmont region. It is there that in the Padu Valley there are ideal conditions for its cultivation. Arborio rice was selected from the Asian plant of the Oryza sativa in the 18th century. To this day, it remains an important element traditional .
How is it different from other species? Arborio rice is shorter, its grains are more oval and have a pearl-white color. After cooking, it is sticky outside, but soft inside. ŚIt absorbs the flavors and aromas of brothsin which it is stewed or cooked, making it an excellent addition to risotto.
Read also:
In Poland without a problem You can buy Arborio rice packed in sachets or loose. Before cooking, do not soak it in cold water, because in this way you deprive him of starch, which he owes his unique structure. When preparing risotto, you can fry it gently in a pan and onion.
In terms of composition and properties, Arborio rice does not differ much from other species White rice such as Parboiled or Basmati. It is above all an easy, naturally gluten -free source of energy. There are about 120 kcal in 100 g of cooked rice. In addition, we will find in it such minerals as:
- potassium,
- phosphorus,
- iron,
- zinc,
- calcium,
- magnesium,
- mangan.
Arborio rice also contains vitamin E and B vitamins. is the content of amylose. Although as white rice it is devoid of scales, making the fiber content negligible, However, this amylase, i.e. starch has a similar effect.
According to research conducted at the University of Camerino, Italy, the content of this component in raw grains of rice is very high. It decreases firmly when cooking. During stewing or preparing in the microwave, much less losses of this compound were observed.
Also read:
Amylaza above all affects the postprandial glycemic response. Its content reduces the glycemic index of rice, which is medium and is 56-69. People with diabetes can consume it in moderate amounts, preferably with the addition of good quality meat and fats. Starch also makes rice more filling and after a meal we avoid sudden hunger and snacking.
Do you dream of typically Italian risotto? Arborio rice cannot miss it. It is thanks to him that the dish is gaining typical creamy consistency. Rice penetrates the taste of vegetable broth, white wine and spices, making it a coherent element of the whole dish. You can prepare risotto in many ways with the addition of meat or not, with mozzarella, vegetables or mushrooms.
Arborio rice can be used not only for risotto. It is perfect for preparing sweet desserts. It is often cooked on milk. The sticky consistency of rice makes it an ideal choice for preparation – fried, rice balls with mozzarella and peas. This is a traditional Sicilian dish you can prepare in a version with or without meat.
Not only Italians know how to use Arborio rice. Also in Spanish cuisine he settled well and is Used to prepare Paella – Risotto -like dishes. Rice is cooked in broth and stewed in a pan with the addition of seafood, vegetables or meat. An important ingredient in the dish is saffron, which gives it a characteristic golden color.
Source: NowowoPuje.pl
