All About Arborio Rice

Arborio rice, a short grained rice, gets its unique name from a small town in northern Italy and is one of the starchiest of all types of rice. Both white and brown varieties of Arborio rice are available and because of its great starchiness, it is used as the primary ingredient for making creamy risotto.

Although once grown exclusively in Italy, Arborio rice can be found growing in the US and you will find imported and domestic varieties widely available.

Some ideas for making delicious dinners with Arborio rice include basic risotto, risotto with vegetables such as mushrooms and onions. Leftover Arborio can be added to a variety of dishes for adding flavor, bulk, and texture. Stir the cooked rice in with cooked chicken or turkey and mix in your favorite cheese, vegetables, and seasonings for a filling and simple meal.

Along with poultry, Arborio rice also pairs well with beef, fish, and vegetables such as artichokes, asparagus, and peas. Arborio rice is a popular ingredient to use when making sushi.

Much like pasta, Arborio rice should be cooked to al dente consistency for the best results. It generally takes about 15 to 20 minutes for the rice to cook properly. You will know it is done when it is tender on the outside but firm in the center.

If you do not have any Arborio rice on hand, medium or short grain rice can be substituted in a pinch for a somewhat similar taste and texture in most recipes including risotto.

Chicken, Risotto, and Caramelized Onions Recipe

What You Need

4 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
1/4 cup balsamic vinegar
1 cup uncooked Arborio rice
1/4 cup dry white wine
4 cups hot chicken broth
2 cups cooked chicken breast, chopped
2 tablespoons butter
Salt and black pepper to taste
2 tablespoons fresh thyme, chopped

How to Make It

Heat half of the olive oil over medium heat in a medium sized saucepan. Add the chopped onions and saute for 15 to 20 minutes or until they are a dark golden brown color.

Remove the onions from the heat and stir in the balsamic vinegar and set aside.

Heat the other 2 tablespoons of olive oil over medium high heat in a separate, large pan. Add in the rice and stir to mix well. Heat the rice for 2 minutes then add in the wine.

Reduce the heat to medium low and begin slowly adding the broth 1 cup at a time. Once a cup of broth has been absorbed by the rice, add more until all is absorbed. Cook the mixture for about 20 minutes or until the rice is al dente.

Stir in the onion and vinegar mixture and allow it to heat through over low to medium heat. Remove from heat and then stir in the cooked chicken and the butter. Season the mixture with salt and black pepper to taste.

Garnish with fresh thyme and serve the chicken, risotto, and caramelized onions immediately.

Serves 4.

Make extra fried chicken so you will have plenty for leftovers for lunch the following day. Serve chicken fried steak with creamy mashed potatoes made from buttermilk and chicken broth along with gravy, a vegetable or side salad for a complete and filling meal.

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