Arborio Rice
Ideal for risottos.

Arborio rice has a long, semi-round grain, with a slightly square, pearly shape: it has very large grains (about 7 x 3.4 millimeters) with a starch-rich core that remains perfectly al dente, while the surface tends to crumble slightly. It also has a good ability to absorb liquid and seasoning.
This quality of rice, with a low amylose content and an extended central pearl, is counted among the best risotto rice, while it is absolutely not recommended for the preparation of desserts: its grain is too large and therefore does not constitute a good base for rice desserts.

Curiosity:
It is a historic variety of Italian rice cultivation that takes its name from the town in the Vercelli area where the variety was selected in 1946.

Combinations:
Arborio is counted among the best risotto rice, also guaranteeing excellent creaming.

Cooking time:
14-16 minutes.