Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Arborio Rice

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

A.K.A

risotto rice

What is it?

Arborio rice is the most widely available variety of Italian superfino rice, used to make risotto. It has plump grains and a high proportion of amylopectin, a type of sticky starch that’s responsible for the trademark creamy texture of risotto.

Arborio is a medium-grain rice (though it’s often called short-grain rice because its plump shape after cooking makes it look short).

Don’t have it?

Substitute carnaroli or vialone nano rice.

How to choose:

Imported varieties are your best bet; to know you’re buying the real deal, look for a seal from the Italian rice growers’ consortium (it has a stork on it). If you’re buying the rice in bulk or you can see it through the bag, make sure the rice is for the most part intact; too many broken grains and the rice won’t cook evenly.

How to prep:

You can cook risotto ahead: Follow the recipe until the rice is about halfway done—it should still be rather firm inside—and then spread it out on a baking sheet to stop cooking. Cool the rice, then cover it and set it aside at room temperature for up to two hours. When you’re ready to serve the risotto, return it to the pot and resume adding hot liquid until it’s perfectly al dente, a few minutes later.

How to store:

Store Arborio in a cool, dry place where it will keep well almost indefinitely.

Click here to purchase

    Recipes

  • Recipe

    Butternut Squash Risotto

    Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other…

  • Recipe

    Short-Grain Rice with Quick Pickled Jalapeños

    Sliced chiles pickle in a mixture of vinegar, salt, and sugar in the time it takes to cook a pot of rice. Serve with grilled salmon or shrimp.

  • Recipe

    Shrimp Risotto with Bacon and Tarragon

    This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making…

  • Recipe

    Radicchio and Pumpkin Risotto

    Radicchio gives the rice a lovely winey hue in this dish, and its bitterness balances the pumpkin’s sweetness. The word pumpkin here is used in the British sense--in other words,…

  • Recipe

    Summer Greens and Rice Soup

    Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly sweet. Look for lettuce with good flavor and a sturdy texture—red oak or red…

  • Recipe

    Caramelized Onion Risotto

    Onions are often used in risotto, but not usually as the main ingredient. In this soothing dish, you get a bite of beautifully browned, sweet, soft caramelized onions in every…

  • Recipe

    Slow-Cooker Citrus-Lemongrass Rice Pudding

    This simple-to-prepare rice pudding—delicious served cold or warm—is creamy and perfumed with the Thai flavors of citrus and lemongrass. It's best when made with medium-grain white rice, as for risotto.…

  • Recipe

    Basic Risotto

    The secrets to this ultimate comfort food are to choose a risotto rice (like Arborio) that can absorb large amounts of liquid without turning to mush, add the broth in…

  • Recipe

    Rice Salad with Asparagus, Favas & Peas

    This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It's best to boil the rice in lots of boiling…

  • Recipe

    Cheesy Rice with Garlic and Thyme

    Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside…

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks