An Italian short-grain rice. It is named after the town of Arborio, in the Po Valley,
where it is grown.
When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content, thus it has a starchy taste but blends well with other flavours.
It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.
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