Pearly-looking, plump and round, Arborio is a short-grained white rice variety grown in the Piedmont and Lombardy regions of northern Italy. Italy is Europe's largest producer of rice, and Arborio is Italy's most famous rice export to the United States. Since it easily absorbs the flavor of other foods-and is nearly impossible to overcook-Arborio is the optimal rice for preparing risottos. Its secret is a higher than normal amount of soluble starch, which is released during cooking. This starch is what gives a risotto its velvety, characteristic creaminess. Baldo, a large compact offshoot of Arborio, is also well-adapted to risottos. However, with its consistent and crystalline structure, the parallel grain also does well in dry dishes and in soups prepared with ample amounts of broth.

In The Kitchen
Arborio's covetable creamy texture makes it ideal for Italian risottos, soups, Greek dolmades (stuffed vine leaves), puddings, desserts, and other classic Mediterranean dishes. As almost any ingredient can be incorporated into a risotto, Arborio appears in the eclectic company of cheeses, herbs, shellfish, sausage, strawberries, and a wide array of vegetables. Some of its popular vegetarian cohorts include mushrooms, truffles, spinach, asparagus, and artichokes.

Cooking Tips
Do not rinse Arborio before cooking, as the layer of starch coating the grains is responsible for giving the rice its creamy texture. Constantly stirring the rice while it cooks will increase creaminess by allowing the grains to swell and absorb stock (or water) at a steady rate. Arborio rice takes approximately 18 minutes to cook. When done al dente, it should remain tender on the outside and subtly firm at the center.

Buying Tips
Arborio is the most widely available risotto rice in the United States. Easily found in the packaged grain section of supermarkets and health food stores, it is also often sold in bulk. When buying bulk Arborio rice, look for intact kernels and avoid any appearing broken, damaged, or scratched.
There is also a California-grown variety of Arborio, which is popularly marketed and nearly as esteemed as its Italian cousin.

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