Arborio is traditionally used for risotto because during the cooking process some of the starch from the rice is released and creates the desired creaminess. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, and 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. While Arborio plumps as it cooks, making it appear shorter, it is actually classified as a medium-grain variety.

Instruction & Suggestion: Boil For 14 Minutes Stirring Occasionally

Storage Instruction: Keep In Cool Dry Place