Arborio rice is popularly used for risottos owing to the fact that it’s perfect for it. It has a rich amount of starch that keep it firm but still creamy when cooked.
The largest in the Italian variety of superfine rice, Arborio rice is named for a town in Piedmont, Italy. It’s the length of a bean, with a pear-ish shape, and a distinctive white dot in the center. It contains no artificial flavors or color, and holds its shape well when cooked. This is why it’s popularly used for risotto.
Once cooked, it takes on a creamy texture, but retains a “bite” to it. it has a starchy taste that combines well with other flavors. This rice is also great for rice balls (arancini), minestrone soup, and rice puddings.
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