White processed rice, japonica type, with Long A grain, of medium length and rounded shape.
It is undoubtedly the variety of rice most known by consumers, present for decades on our tables, so much that it can be considered within the Italian gastronomic tradition, rice for risotto par excellence, L’arborio has a particularly large grain and has excellent cooking resistance.
During cooking, heat first penetrates the outermost part, while the core, rich in starch, remains more al dente; and the high amylose content makes it a variety particularly suitable for making well-creamed risottos; it is also excellent for boiled rice, with sauce and for timbales.
Suggested portion: about 90 g
Cooking time: 16-18 minutes