ARBORIO RISOTTO RICE – RISO VIGNOLA
Named after the Town of Arborio in the Po Valley of Italy, this rice stands out for its short plump grains and high starch content, but also has the ability to absorb a larger amount of liquid than many types of rice. It is used to make risotto, a traditional Italian Dish. Thanks to the high starch content, it becomes easier for risotto to get a semi-liquid, creamy consistency. Uses: Risotto, paella, soups, milk desserts.