Arborio rice has a long, semi-round, slightly squared, pearly shape. It is a historical variety of Italian rice growing that takes its name from the town of Vercelli where the variety was selected in 1946.

This quality of rice, with a low amylose content and an extended central pearl, is counted among the best risotto rice, while it is absolutely not recommended for the preparation of desserts: its grain is too large and not integrated, therefore, a good base for rice cakes.

The cooking time is 14-16 minutes.