Grain
Arborio
A tier
Arborio is the widely available Italian superfino rice for risotto: large, chalky-centred grains that release surface starch into a creamy sauce while a firm core remains al dente if timed well. It is more forgiving and common than Carnaroli, though purists argue it overcooks faster once the core yields. The chalky core is visible as a white spot in raw grains. Toast briefly in fat, then add hot stock ladle by ladle with steady stirring. Finish with butter and Parmesan mantecatura. Also works for rice puddings and arancini. Do not rinse—surface starch is exactly the point of the style.
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Traits
History
Po Valley rice culture developed risotto varieties including Arborio.
Arborio named for the Piedmont town became widely planted.
Export made Arborio synonymous with risotto abroad.
Arborio remained the most recognised consumer risotto rice.