Arborio rice is a short- to medium-grain Italian rice variety commonly used for risotto. Its plump grains contain a high proportion of starch, including amylopectin, which contributes to the creamy texture of risotto as the rice is cooked and stirred. The centre of the grain should remain pleasantly firm when the dish is properly prepared.
Arborio is toasted briefly in fat, then cooked with hot stock added gradually. Stirring and movement help release surface starch into the cooking liquid. The finished risotto should be creamy and fluid, while the individual grains retain their shape.
Example: use Arborio for mushroom risotto, risotto alla Milanese or vegetable risotto.
Related varieties: Carnaroli and Vialone Nano are also prized risotto rices; their absorption and texture differ, so adjust cooking method to the variety.
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