Arborio belongs to the category of superfine rice. It was created in 1946 by mixing Vialone rice and Lady Wright rice. The grains are well compact and lengthened, bigger than the Italian rice and the one produced all over the world. It is cultivated mainly in the Po valley, as it is suited to the weather conditions of that area, especially in case of clayey and alluvial soils. Its unique “look” derives from its big and pearly grains and high output. During the preparation, the grains cook perfectly and uniformly, keeping the central nucleus, which is rich in starch, al dente, and always providing an excellent creaminess.
Cooking time: 13-15 minutes.