Short-grained arborio rice is traditionally used to make risotto.
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Arborio rice is a variety of short-grain rice used primarily in the classical preparation of risotto. Named after the area in Italy where it was originally cultivated, today the rice is also grown in the U.S. in states such as California, from where this rice originates. Arborio rice is short, fat, and slightly oval-shaped with a pearly white exterior.
Arborio rice is usually used in risotto or rice pudding recipes, but can also be prepared & enjoyed like any other rice. If you are making risotto or a rice pudding, do not rinse. To cook arborio rice otherwise, rinse a few times to reduce the starchiness. Combine 2 cups water to every 1 cup rice. Bring to a boil in a sauce pan, then cover, reduce heat, and simmer for 20 minutes or until the water is absorbed. Turn off heat and let sit 5 minutes, covereved, before fluffing with a fork and serving.