Creamy and starchy, Arborio rice boasts a luscious, firm texture that becomes delightfully creamy when cooked. This Italian short-grain rice is the cornerstone of risotto, absorbing flavors beautifully while maintaining a pleasantly al dente bite.
Where it comes from
Originating from the Po Valley in Italy, Arborio rice is named after the town of Arborio, where it has been cultivated since the late 19th century. Its unique high starch content makes it ideal for creamy dishes.
In the kitchen
Arborio rice is primarily used to create risottos, where its starches release during cooking, creating a rich, velvety sauce that clings to the grains.
