Arborio rice is an Italian medium-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main region of Piedmont in Italy.

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When cooked, the rounded grains are firm, creamy, and chewy compared to other varieties of rice, due to their higher amylopectin starch content.

 

It has a starchy taste and blends well with other flavours.

 

Arborio rice is often used to make Risotto.