Vigo Arborio, 12-Ounce Pouches (Pack of 12)
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Selected User Reviews For Vigo Arborio, 12-Ounce Pouches (Pack of 12)
I followed the directions and got a really good pan of rice. Next time, I think I'll use chicken broth instead of water to add some flavor.
Arborio rice is a favorite of our entire family, and because it can be difficult to find at the local supermarket at times, we purchased a 12-pack. This rice is incredibly tasty! I strongly advise you to try this product if your family enjoys rice and rice-based dishes.
Today, our risotto is on par with the best in Italy.
For the price, this is an excellent deal.
What you pay for is exactly what you get.
I've tried a lot of different kinds of arborio rice, and this one is one of my favorites due to its consistency. That is to say, each bag cooks the same way as the last, using the same amount of stock and cooking time, which is high praise considering I've been using this brand for years. Compare that to other brands I've used in the past, which have a wide range of stock requirements and cooking times from batch to batch. br>br>Another feature I appreciate is the portion size and packaging. Arborio rice comes in 16-pound packages in most cases. Vigo's 12-ounce size I don't have to measure or set aside a portion of the dry grains because the ounce bag is more than enough to serve eight to ten people. The rice will also stay fresh for months (if not years) thanks to the sealed bag, which is a significant improvement over box packaging. This is especially important when buying in bulk, such as this 12-pack. pack. Another consideration is which is preferable: br>br> When making risotto, should you use carnaroli or arborio rice? My response is that I make use of both. For the majority of the risottos I make, I prefer Carnaroli (my favorite brand is Carnaroli).
This is, without a doubt, the best rice I've ever had. By the way, following the package directions to the letter is the key to proper preparation. Boiling potatoes isn't the same as this. It's all about the timing. The end result, on the other hand, is fantastic. Finally, any rice that is left over freezes beautifully. Meatballs in paprika sauce were served with thawed Vigo arborio rice, which still had that wonderful al dente texture.
I've used a variety of arborio rice brands in risotto, but Vigo is by far the best. Other brands may be drier or have smaller grains, but this one is always perfect, and I even make faux-peanut butter with it. In the oven risotto: 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 cup rice, 2 1/2 cups chicken broth, 2 tablespoons melted butter Combine all of the ingredients in a greased 13 x 9 baking dish and cover tightly with foil. Preheat the oven to 350°F and bake for 30 minutes. The time is 35 minutes. After that, top with shredded chicken, steamed vegetables, shredded Parmesan, crumbled goat cheese, or blue cheese if desired. It's always a pleasure to eat it.
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