Wholesale 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) * 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. * 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. * Deglaze (optional): Add a splash of dry white wine and stir until fully absorbed. * 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. * Finish: Remove from heat. Stir in a knob of cold butter and freshly grated Parmigiano Reggiano for a rich, creamy finish. * 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.