Arborio (rice)

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Arborio rice

Arborio is a medium-grain rice of the Superfino category , named after the Piedmontese town of Arborio , in whose surroundings its main growing areas are. Like Vialone and Carnaroli , it is particularly suitable for preparing risotto .

Like the other two varieties, Arborio has a particularly high content of amylose (a starch ) and is only lightly polished. Among the Italian rice varieties, Arborio is the one with the largest grains; their shape is more rounded than that of the others. Thanks to these properties, the cooking liquid is thickly bound and the grains remain firm to the bite ("al dente").

Arborio is the most widespread among the risotto rice varieties today.

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