Arborio rice is an Italian short-grain rice usually used to make risottos and rice puddings.
Arborio is the most commonly used risotto rice and is a wider and longer grain compared to Carnaroli or Vialone Nano.
It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy. Due to its higher amylopectin starch content it has a starchy taste but blends very well with other flavours.