Discover the Secret of Risotto at Rossini
Many customers ask us about the risottos we prepare at our restaurant in Plaza Real, Barcelona. What’s behind their success? The Arborio rice, a key ingredient that transforms our risotto into a sublime and flavorful experience. Today, we’ll explain the origins of this type of rice and the characteristics that make it so special. But you’ll have to come and try it afterwards, okay?
Table of Contents
Origins and Cultivation
Arborio rice, originating from northwest Italy, has been cultivated for centuries in the Piedmont region, specifically in Arborio, in the province of Vercelli. Thanks to the region's climate and soil conditions, this rice has gained a great reputation. Its ability to absorb liquids and release starch during cooking, creating the creamy texture characteristic of risotto, is its most famous trait.
The cultivation of Arborio rice requires attention and special care. The fields are flooded to control the temperature and ensure uniform growth. Harvesting is carried out at the optimal stage of maturity, contributing to the rice’s exceptional quality.
Characteristics of Arborio Rice
Arborio rice is known for its short and rounded grains, with a high starch content. This unique composition allows it to absorb liquids without losing its firmness, unlike other types of rice like bomba, achieving a creamy consistency in risotto.
Rossini's Risottos
Arborio rice serves as the base for the risottos on Rossini’s menu:
- Risotto Frutti di Mare: Delicious rice with squid, prawns, clams, and mussels, bringing all the flavors of the sea.
- Risotto Wild Mushrooms: A creamy combination of Portobello mushrooms, oyster mushrooms, shimeji, and button mushrooms.
Reserve Now! You’ll find us in Plaza Real, Barcelona.