gliAironi Arborio Italian Rice
gliAironi Arborio Italian Rice is an Italian variety of superfine rice. One of the largest among the short Italian rice varieties. Named after the commune of Arborio in the northwestern Italian region of Piedmont. Because Arborio rice is high in amylopectin starch, it is able to give risotto its creamy texture. The oval grains are about a quarter of an inch long and typically white. As these grains undergo soft processing of the grains, therefore they are able to retain part of the proteins and vitamins on the surface
gliAironi Arborio Italian Rice is the variety of rice the most known and most commonly used for the risotto. Its high starch content gives this creamy aspect to the risotto. As the rice Carnaroli, it withstands very well the cooking and absorbs the flavour of the food with which it cooks.
The technique of handcrafted stone mill rice husking guarantees a light shelling of the grain. Therefore it maintains the nutrients present in the outer part. They are responsible for the taste and consistency of cooked rice. Processing in individual lots and the use of vacuum packaging ensures that stored batches remain fresh and homogeneous. Finally, the product is rigorously selected according to the colour, purity and size of the grains. This is how rice by gliAironi is produced.
Recommendations for use: Arborio rice grain is a very large grain ideal for creamed risottos and timbales. They are in the form of very large grain.
Ingredients: 100% Italian long grain rice (arborio)