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    Rice · Rice · Short entry

    Arborio

    The best-known risotto rice outside Italy — a large, plump grain named after the town of Arborio near Vercelli, where it was selected in 1946. It releases starch readily, giving a creamy risotto, but can turn soft if overcooked.

    A pale polished rice grain, illustrated for Arborio.
    Arborio — editorial grain study, polished, not to scale. Appearance alone does not establish variety or protected origin.

    How it connects

    Place

    • grown in Vercelli & Novara In preparation

    Rice

    Pasta shape

    Recipe

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