Arborio Risotto Rice

Arborio is a medium-grain Italian rice variety, named after the town of Arborio in Piedmont. It is known for its high amylopectin starch content, which gives it a creamy texture when cooked. This characteristic makes it ideal for dishes like risotto, where the starch is released during cooking to thicken the dish.

Arborio rice is primarily used as a grain in cooking, most famously for making risotto. Its starchy nature allows it to absorb liquids and flavours while releasing starch to create a rich, creamy consistency. It is also used in other dishes where a tender, slightly chewy rice texture is desired.

Arborio rice is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a carbohydrate-rich food, it provides energy. Like other grains, it is a source of fibre, vitamins, and minerals. Dietary guidelines from the NHS and SACN recommend that carbohydrates form a significant part of a balanced diet, with an emphasis on whole grains where possible.