Arborio Rice is an Italian short grain rice. Most folks automatically think risotto. Risotto actually is a dish not a rice and it takes a short grain rice to make and there are lots of variety to short grain rice.
Arborio is the most available in the stores and I find it very versatile. I like its qualities of being small and I find it more moist than long grain rice. When cooking a dish that has drier meat such as chicken breast or pork chops I find the rice to be complimentary as a gravy or sauce would not be necessary to serve with it. I also like to use it where a casserole calls for rice. It absorbs the water or broth well.
I found a way of cooking this rice that works in a pot, dutch oven or you can adapt for an Instant Pot.
If you do adapt for an Instant Pot reduce the liquid by adding only 1:1 ratio.
- 2 TBS Butter or Margarine
- 2 TBS Olive Oil
- 1 small onion minced
- 1 cup uncooked rice
- ¼ tsp salt
- ⅛ tsp pepper
- 3 cups chicken broth or stock
- Melt butter and heat oil in a dutch oven or pot
- Add onion and cook till translucent
- Add rice, stirring the rice and onions together, about 2 minutes, till rice absorbed all the oils.
- Stir in 1 cup broth. Stir until liquid is absorbed and milky looking
- Gradually add another cup of broth. Repeating the absorbing and milky looking consistency.
- Repeat previous step with the last cup of broth, except this time all liquid should be absorbed completely.