Arborio rice, renowned globally, is one of Italy's most famous rice varieties. Originally selected by farmer Domenico Marchetti in 1946, it is named after the town of Arborio in the Vercelli province. Arborio rice grains are among the largest in Italian rice varieties, making them ideal for achieving the perfect al dente risotto. Its central pearl enhances the absorption of flavors and seasonings. Unlike Carnaroli, Arborio rice has a lower amylose content, which means it releases more starch during cooking, resulting in a creamy texture ideal for risottos.
