A rounded, medium-grain rice from Italy that is both firm and creamy when cooked.
[After Arborio, town in the Po valley in Italy where the rice is grown.]
Dictionary:
ar·bo·ri·o rice (âr-bôr'ē-ō, -bōr'-) ![]() |
[After Arborio, town in the Po valley in Italy where the rice is grown.]
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Arborio rice is an Italian short-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the high starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is used to make risotto, although Carnaroli[1] and Vialone Nano[2] are more commonly used to prepare the dish. Arborio rice is also used for rice pudding.
Botanically speaking, Arborio is a cultivar of the Japonica subspecies of Oryza sativa.
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| Arborio |
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