Arborio white rice is traditionally used as a base for risotto but is also delicious when made into rice cakes and added to soups. To cook arborio white rice in a risotto, start by heating some olive oil or butter in a pan, sauté onion and garlic then toss in your arborio rice. Cook until the grains are translucent (to reduce their starch content) then add water or stock about ¼ cup at a time, stirring constantly until the rice becomes soft and creamy and the liquid almost fully absorbed. This should take about 15 minutes.
