A true Italian specialty Arborio superfine rice is a culinary tradition and a favorite among chefs and gourmands around the world. One of the largest among the short-grained varieties and extraordinarily high in starch, Arborio rice is favored for risottos, timballi, and suppli because it lends an extremely creamy texture.
Named after the Arborio commune in the northwestern Italian region of Piedmont, this ancient grain is available in both white and brown varieties. While the brown is more flavorful and richer, nutritionally-speaking, it lacks the starch we so highly value and crave in certain recipes.
An easy substitution, Arborio can be cooked just as you would any other rice. If after that exceptionally creamy consistency, don’t rinse the rice, as you’ll lose some of the starch that makes this particular grain so special. Thanks to its famous consistency Arborio is good for a lot more than just risotto. Try this delightful staple in rice pudding, porridge, or other grain forward desserts and dishes for an extra creamy result!
Arborio rice.
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