A short-grained Italian rice variety named for the town of Arborio in the Po Valley, the classic choice for risotto. Its plump grains are rich in amylopectin, the branched starch that releases during the slow, stirred cooking of risotto to create the dish’s signature creamy sauce without any added cream. The grains absorb several times their weight in broth while retaining a firm, al dente core, the textural contrast that defines a well-made risotto. Beyond risotto it suits rice puddings and the Sicilian stuffed rice balls called arancini. Cooks should note that not all short-grain rice is arborio: carnaroli and vialone nano are prized alternatives, each with slightly different starch behavior, but arborio’s availability and reliability keep it the world’s most familiar risotto rice.