Short grain rice from northern Italy , used for making risotto.
Arborio is short-grain rice which is traditionally used for risotto because it has a high intensity of starch which gives the dish a creamy texture.
A short grain white rice from Northern Italy. The length of the grain is often less than two times its width. It is used often in risotto due to its ability to absorb flavor as it cooks, yet remain somewhat firm in the center. The Spanish Valencia rice is a good substitute. Back to the top