Arborio rice

Arborio is a medium grain rice category Superfino, named after the Piedmontese town of Arborio in their environment are his main areas of cultivation. He is - as Vialons and Carnaroli - Specifically suitable for making risotto.

Like the other two varieties has a particularly high content of amylose ( a starch) and is only weakly polished Arborio. Among the Italian Arborio rice is those with the largest grains; whose shape is rounded than that of the other. Thanks to these characteristics, the cooking liquid is creamy bound and remain the grains al dente ( " al dente ").

Among the Risotto Arborio rice is now the most common.