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arborio
short-grained rice
The classic Italian plump, short grained rice, grown in Vercelli and the Po valley and named after the Piemontese town of Arborio, riso arborio is used for both risotto and rice puddings; although longer grained carnaroli and shorter vialone nano have a higher amylose content and can absorb more liquid without becoming sticky.
Text © Dana Facaros & Michael Pauls
Image by Quinn Dombrowski