Arborio superfino rice from Italy

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Arborio rice
Food glossary

Reviewed By

Sue Dyson and Roger McShane

Arborio rice is one of the most common varieties used for risotto. It has a thicker grain and is slightly longer than some of the other varieties and does not contain quite as much amylopectin as, say, carnaroli.
The name is derived from the town of the same name in the Po Valley in north west Italy and it is classified as a superfino rice.
 
     
     
     


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