Numerous customers inquire about the risottos we serve at our restaurant in Plaza Real, Barcelona.
The secret to their popularity? Arborio rice, an essential ingredient that turns our risotto into a sublime and flavorful experience.
Today, we delve into the origins of this rice variety and the unique qualities that set it apart. Nevertheless, to truly appreciate it, you’ll have to visit us and savor it firsthand, alright?
Origins and Cultivation
Arborio Rice, originating from northwest Italy, has been cultivated for centuries in the Piedmont region, specifically in Arborio, Vercelli province.
The rice has earned a stellar reputation due to the region’s climate and soil conditions. Its standout feature is its capacity to soak up liquids and release starch when cooked, resulting in the creamy texture that is characteristic of dishes like risotto.
Cultivating Arborio rice demands meticulous attention and special care.
Fields are deliberately flooded to regulate temperature and promote consistent growth.
Harvesting is done when the rice reaches peak maturity, enhancing the exceptional quality of the crop.
Characteristics of Arborio Rice
Arborio rice stands out due to its short and round grain, along with its high starch content. This distinctive makeup allows it to absorb liquids while maintaining its firmness, setting it apart from rice types such as bomba, resulting in a creamy texture when used in risotto.
Rossini's Risottos
Arborio rice serves as the canvas for the risottos on Rossini’s menu:
Risotto Frutti di Mare
Delicious rice with squid, prawns, clams, and mussels, capturing the essence of the sea.
Forest mushroom risotto
Creamy combination of Portobello, shimeji, and champignon mushrooms.
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Find us in Plaza Real, Barcelona.
