By Jeff Alford

Rice was first introduced in Italy by Arabs during the Middle Ages. The humidity made perfect conditions for short-grain rice such as Arborio. Arborio Rice is an Italian short-grained Rice, named after Arborio, a town in Italy. In America Arborio rice is grown in Arkansas, Missouri and California. Risotto is Arborio rice slowly cooked in chicken stock. The end result is a creamy or soupy texture. Pilaf, which is like Risotto is a long-grained rice that is simmered in a seasoned stock with the end results being plain and fluffy. Three variations would include Shrimp, Mushroom, and Butternut Squash Risotto.

Arborio Rice Po-Valley(Main growing region)

Three Variations ofRisotto

Mushroom ShrimpButternut Squash

3 Oz. Butter

6 Cloves Garlic

1 Diced Onion

1 Lb. or 2 Cups Arborio rice

6 Cups Chicken Stock

2 Oz. Parmesan Cheese

1 Teaspoon Salt

½ Teaspoon Pepper

1. In a medium sized pot, get warm an add in Butter, Garlic, and Diced Onion.

2. Sauté until the onions are soft and translucent.

3. Add in and stir Arborio Rice4. Add in chicken stock ½ cup at a

time. 5. Each time liquid absorbs add in

½ Cup.6. When all liquid is absorbed and

rice is soft and creamy add in cheese, salt and pepper.