Arborio rice
A plump, short-grain Italian rice that releases starch as it cooks, which gives risotto its creamy texture while the grains stay a little firm.
Used for
- risotto
- rice pudding
- arancini
- soups
In the kitchen
- toast
- stir
- simmer
- ladle
Picking it at the store
- Carnaroli and vialone nano are close substitutes for risotto
- Don't rinse it; the surface starch is what makes the dish creamy
Related terms
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