Arborio rice

Arborio rice originates in the Vercelli area from a cross between Vialone and Lady Wright rice. It has one of the largest grains and excellent resistance to cooking, characteristics that make it one of the favorite rice varieties of many consumers.

Classified as superfine, thanks to its high amylose content, it's ideal for making creamy risottos; during cooking, the heat penetrates the outer layer first, while the core tends to remain al dente.

The size of the grain gives it a good capacity for absorbing seasonings; it is therefore recommended to toast it for two or three minutes before cooking it in the broth.