Arborio

The most popular and, by a very large margin, the most plentifully produced premium rice in Italy, Arborio is classified as superfino, a term applied only to strains that produce the plumpest, largest grains. The thin outer layer of the grain disintegrates quickly in cooking, favoring a liberal contribution of the starch required for a well-bound risotto. It absorbs liquid generously and yields more in proportion to its original volume than most other varieties. Because of its size, it takes longer to cook, but it has to be closely watched in the final stages of cooking to keep it from becoming overcooked. It is the overwhelming choice of Piedmontese and Lombard cooks. Arborio’s handsome size and superior clinging qualities make it the classic risotto rice for any careful cook.