Natural form

Arborio grains are distinctly short, plump, and pearly white with a chalky center.

Shows the defining physical traits — short oval shape, opaque white core — that distinguish arborio from long-grain or medium-grain rice.

Grains & Rice

Arborio Rice

Plump, starchy rice that makes risotto creamy

Short and starchy, arborio releases its creaminess as you stir, giving risotto its signature velvety bite. Don't rinse it — that starch is the point. Store airtight.

Arborio is the famous short, plump, pearly rice of northern Italy, and the single ingredient that makes risotto creamy without a drop of cream. The secret is its starch: arborio is exceptionally high in amylopectin, the soft surface starch that dissolves into the cooking liquid as you stir, building that glossy, velvety sauce around grains that stay firm at the core. That's why you never rinse it — washing away the starch defeats the entire purpose. It's also forgiving enough to give you a wide window of doneness, which makes it the standard pick for home cooks (carnaroli and vialone nano are the connoisseur's risotto rices, but arborio is the workhorse). Beyond risotto it makes the creamiest rice pudding and a fine base for arancini.

Measured in: g
Storage: Airtight

Find it in

Pasta Grains

Types & varieties

Arborio

The widely available all-rounder — creamy and forgiving, the home cook's default.

Carnaroli

The 'king' of risotto rice — firmer grain, even creamier sauce, harder to overcook.

Vialone nano

Smaller grain that absorbs flavor fast; favored in the Veneto for looser, soupy risotti.

Carnaroli Rice

The risotto rice prized over arborio for releasing creamy starch while keeping a firmer al dente core; more forgiving and less prone to overcooking into mush.

How to cook risotto

Risotto is technique, not a recipe: toast the rice in fat, deglaze with wine, then add hot stock a ladle at a time, stirring, until each addition is absorbed before the next. The constant stirring coaxes out the starch that thickens the sauce.

Toast the dry rice in butter/oil with onion until edges turn translucent
Add wine, let it cook off, then start ladling in hot stock
Stir often; add stock only as the last is absorbed, ~18–22 min
Finish off the heat with cold butter and parmesan — the 'mantecatura' that makes it glossy

How to store

Dry arborio is shelf-stable for years in an airtight container. Cooked risotto is best eaten fresh — it tightens as it cools — but leftovers transform into arancini.

Dry: airtight, cool, dark — 1–2 years
Cooked risotto: refrigerate ≤3 days; loosen with stock when reheating
Chilled risotto is ideal for rolling and frying into arancini

Common uses

Risotto of every kind — mushroom, saffron, seafoodCreamy rice puddingArancini and supplì (fried rice balls)Rice soups and minestreBaked rice casserolesStuffings that want a creamy bindRisotto cakes from leftoversA creamy base under braised meats

Tips & pitfalls

Never rinse arborio — the clinging starch is the whole point.
Keep your stock hot in a separate pot; cold stock shocks the grains and stalls the cook.
Stop while the grains still have a slight bite — risotto thickens further off the heat.
Finish with cold butter and cheese off the heat for the silkiest texture.
It should ripple like lava (all'onda), not stand stiff — loosen with a splash of stock at the end.

Nutrition

367kcal

Energy

1536 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 84%Fat 8%

Protein

7.5g

15% DV

Carbs

76.3g

28% DV

Fat

3.2g

4% DV

Fiber

3.6g

13% DV

Sugars

0.7g

of which

Sodium

5mg

0% DV

Notable micronutrients

Thiamin (B1)45% DV

Niacin (B3)41% DV

Selenium31% DV

Vitamin B628% DV

Magnesium28% DV

Phosphorus25% DV

Source · USDA FoodData Central · approx. Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program)

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In the shops

Matched grocery products

Scotti Risotto Rice
SCOTTI · kg · Bonpreu
€1.86

Good to know

Flavor & texture: Mild, milky; plump grains that stay al dente in a creamy sauce
Cook ratio & time: Risotto: ~3–4 parts hot stock added gradually, stirring, over 18–22 min
Soak?: Never — and do not rinse; the surface starch is what makes it creamy
Nutrition: ~130 kcal/100g cooked; ~2.4–2.7g protein; high amylopectin starch
How to store: Airtight and dry; keeps for years like other white rice

Substitutes

Carnaroli rice — The upgrade — firmer and creamier; harder to overcook.
Vialone nano — Quicker-absorbing for looser, soupier risotto.
Short-grain (sushi) rice — A passable pinch-hitter for its stickiness, though less creamy.

Pairs with

Parmesan White wine ButterMushroomsSaffron OnionStockPeas

Also called

risotto rice · arroz arborio · arròs arborio · arròs per risotto