The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any other short-grain rice. When cooked the grains become soft in texture with a chalky centre. Arborio is traditionally used for risotto because during the cooking process some of the starch from the rice is released and creates the desired creaminess.
Widely available in supermarkets and delis, sometimes labelled simply as ‘risotto rice’. If unavailable, try Carnaroli risotto rice.
Once a packet has been opened, store it in an airtight container. If you bought your rice in a sack, store it in a clean, dry container with a lid.
Cooked rice should be refrigerated between 4°C and 8°C and eaten within 48 hours.