WHICH RICE?

The Australian Women’s Weekly Food Magazine - - In Season -

Ar­bo­rio, carnaroli and vialone nano are all short−grain rices suit­able for mak­ing risotto. We grow ar­bo­rio rice in Aus­tralia, as well as im­port it from Italy, along with carnaroli and vialone nano. Risotto rice is round−grained with an opaque cen­tre. It ab­sorbs a large amount of liq­uid, re­leases starch to form the creamy tex­ture of a risotto and re­tains its shape dur­ing cook­ing.

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