How To Cook Arborio Rice

5 from 14 votes

Cook simple Arborio rice following the absorption method. Perfect to serve with sauces and stews!

Cook Time25

Total Time25

Course: Main Course, Side Dish

Cuisine: Italian

Servings: portions

Calories: 404kcal

In a saucepan with a heavy bottom, warm up the extra virgin olive oil on low to medium heat.
Once warm, add rice and mix well before it overheats. You want a gentle toasting, not a quick frying of the rice. Do not rinse the rice, as this is not needed for this recipe.
Keep on mixing until all the rice is toasted; it usually takes 2-3 minutes. You will know it is ready as the grains will change color and you will smell the aroma.
Next, add the water and salt. Mix well all of the ingredients and increase to high heat. You will need 2 cups of water for every cup of rice. Arborio rice cooks best when measuring the ingredients by volume, rather than weight.
As soon as the water boils, mix it once more, and cover with a lid. From now, until after the cooked arborio rice has rested you won't lift the lid nor mix the rice.
Immediately, reduce the heat to a very light simmer. Should you need to move the saucepan to a smaller burner, then do so.
Cook the rice for exactly 17 minutes.
Next, switch off the heat and allow the rice to rest covered for 5 minutes.
Finally, lift the lid and fluff the cooked rice with a fork or wooder spoon.
The rice will be fluffy, perfectly cooked thoroughly and perfect to serve immediately with sauces or stews.

Storage: You can store the cooked rice in an airtight container in the fridge for up to three days, or in the freezer for up to three months. Allow it to thaw overnight in the fridge and then reheat thoroughly in the microwave or in a pan, adding a little liquid if required.