Pearly, round, fat, medium-grained Italian white rice
, grown in the Lombardy
regions of Italy
. (Also cultivated in places like California
The key reason arborio is used for risotto is that the kernel is surrounded by a soft starch, amylopectin, that dissolves in the cooking process, combining with the stock and making the end result creamy, but with a "tooth" (the center of the kernel stays firm- but only if you add the liquid to your risotto a little at a time).