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Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main region of Piedmont in Italy. When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto.The rice maintains its properties in a cold dry place, out of direct sunlight and away from heat sources.