Arborio is a classic risotto rice, originating from the north Italian region of Piedmont. It is probably the best all-rounder for cooking. It is a medium- to long-grain rice that can absorb a lot of cooking liquid yet still have a good bite when fully cooked.
How we like it:
Soak our dried woodland mushrooms for 10 minuites, strain them and add them to your risotto mixture allong with some pinenuts and a splodge of Ivy house cream for a taste bud tingling sensation!