A short-grain rice named after the town of Arborio, in northern Italy, which to this day is its main growing region. When cooked the rounded grains of arborio rice are firm, creamy and chewy compared to other rice varieties, thanks to its high content of starch.
Arborio rice is often used to make risotto, a braised rice dish cooked in broth until the rice reaches a creamy consistency. An excellent use for leftover risotto are arancini, or rice balls. This product is packaged in food service format for your conveninece.