Riso Scotti Italian Arborio Risotto Rice – 5 x 1 kg (11 lb)

Riso Scotti Italian Arborio Risotto Rice – 5 x 1 kg (11 lb)

Premium Italian Arborio rice in a professional bulk format — the #1 risotto variety in Italy, now available for restaurants, catering operations, and serious home chefs who demand consistent, restaurant-quality results at scale.

For over 150 years, Riso Scotti has been selecting and milling only the finest Italian rice varieties with dedication, passion, and innovation. Grown and processed in Northern Italy, this Superfino Arborio rice features large, pearly grains with high starch content that absorb flavors beautifully while maintaining a tender, firm “al dente” bite. Vacuum-packed to preserve freshness, processed in one of Europe’s most advanced and sustainable facilities.

Product Highlights:

• Premium Italian Arborio Superfino rice – the #1 risotto variety in Italy
• Large grains with high starch content for creamy, flavorful dishes
• Absorbs flavors beautifully while maintaining a firm al dente bite
• Vacuum-packed for freshness and quality preservation
• Produced and milled in Northern Italy by Riso Scotti, experts since 1860
• All-natural – Non-GMO, no additives or preservatives
• Bulk pack – 5 x 1 kg (11 lb total) for restaurants, catering, and professional kitchens

Bring the heart of Italy’s culinary tradition to your kitchen with Riso Scotti Arborio Rice — crafted for perfect risotto every time.

How to Cook Arborio Rice (Risotto Method)

1. Heat your base: In a wide, heavy-bottomed pan, sauté finely chopped onion in butter or olive oil over medium heat until soft and translucent.
2. Toast the rice: Add the dry Arborio rice and stir for 1–2 minutes until the grains are lightly toasted and coated in the fat.
3. Deglaze (optional): Add a splash of dry white wine and stir until fully absorbed.
4. Add broth gradually: Add warm broth one ladle at a time (using a 1:3 rice-to-broth ratio), stirring constantly and waiting until each addition is absorbed before adding the next. Continue for approximately 18 minutes.
5. Finish: Remove from heat. Stir in a knob of cold butter and freshly grated Parmigiano Reggiano for a rich, creamy finish.
6. Rest and serve: Let rest for 1–2 minutes, then serve immediately. Pairs perfectly with mushrooms, seafood, saffron, truffles, or seasonal vegetables.

Chef’s tip: Keep your broth warm in a separate pot throughout cooking — adding cold broth will slow the process and affect the final texture. For high-volume service, par-cook the risotto 80% and finish to order.

Frequently Asked Questions

Is Arborio rice gluten-free?
Yes, Riso Scotti Arborio Rice is naturally gluten-free, making it suitable for menus catering to guests with gluten sensitivities or celiac disease.

How should I store it?
Store uncooked rice in a cool, dry place in an airtight container. For bulk operations, reseal or transfer to airtight bags after opening each 1 kg pack. Cooked risotto should be refrigerated and consumed within 2–3 days.

What is the difference between Arborio and Carnaroli rice?
Both are classic risotto rices. Arborio has a slightly softer grain and is the most widely recognized variety worldwide. Carnaroli has a firmer grain and higher starch content, offering more resistance to overcooking — making it the preferred choice in professional kitchens.

Can I use Arborio rice for dishes other than risotto?
Absolutely! Arborio works beautifully in arancini (Italian fried rice balls), rice pudding, creamy soups, and paella. Its starchy texture is ideal for any dish that benefits from a thick, creamy consistency.