Arborio rice recipes
Arborio is the classic risotto rice from the north Italian region of Piedmont. It is probably the best all-rounder for cooking. It is a medium- to long-grain rice that can absorb a lot of cooking liquid yet still retain a good ‘bite’ when fully cooked.
by Joseph Denison Carey
The secret to a perfect mushroom risotto is keeping a creamy, almost soupy texture at the end, and not over-cooking it to stodge. Feel free to use a mix of mushrooms depending on what's available. Wild mushrooms have a more distinctive flavour, but cultivated chestnut or portobello mushrooms are still very good.
More arborio rice recipes
See all recipes using arborio rice (39)
