Arborio rice

What is it?

Arborio is a short-grain Italian rice variety best known for being called for in risotto. It’s grown primarily in northern Italy and prized for its high starch content (specifically amylopectin) which is what gives risotto its signature creamy texture even before adding dairy.

You’ll usually find it near other rice or dry pantry items, sold in most supermarkets these days.

What’s its flavor?

Taste: Mild, slightly sweet, neutral (a great canvas)

Aroma: Pleasantly nutty, especially when toasted before cooking

Texture: Creamy and saucy on the outside, with a gentle bite at the center when cooked properly

Why should you buy some?

Arborio should earn pantry space beyond just making classic risottos. It absorbs flavor extremely well, whether that’s stock, tomato sauces, saffron, or seafood juices. That’s why it can work in a pinch for dishes like paella, baked rice casseroles, or even rice puddings (even though purists may object).

Its starchiness makes it fairly forgiving. Even if you slightly overcook it, you usually still end up with something rich and creamy. Cooked al-dente, and it makes a great grain base for bowls that are texturally more interesting than standard medium grain rice.

If you don’t want to stock five types of rice for specialty dishes, Arborio is an economical & widely available option that can cover the following niche varieties:

Carnaroli or Vialone Nano: Often considered the king & queen of risotto rice, but arborio performs almost as well for cheaper.
Bomba or Calasparra: Spanish rices used for paella. Not traditional, but you can sub in Arborio in a pinch.
Calrose or other short-grain rice: Arborio might not work for sushi, but if you’re after the slightly sticky short grain feel, it’s much close to these varieties than long grain.

What else can you make with it?

Risotto variations (like mushroom) or even paellas
Cheesy baked rice casseroles
Rice pudding or creamy coconut rice
Congee or savory porridge-style rice
Sticky grain bowls

Check out all of these & more on our app.

RESOURCE REC ✅

How do you figure out what to cook each week?

We all face the same problem as home cooks — what to plan, shop for, and cook for yourself or others, week in and week out.

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READER Q&A 🧠

Baking soda vs. baking powder

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Question: “What’s the difference between baking sodad and baking powder?” - Kimberly D.

Answer: Both are leavening agents that help baked goods rise, but they work slightly differently.

1) Baking soda: pure sodium bicarbonate. It needs an acid (like buttermilk, yogurt, lemon juice, or even brown sugar) to activate. Once mixed with liquid + acid, it reacts immediately, so get it in the oven quickly.

Because baking soda is alkaline (basic), it aids caramelization and the Maillard reaction for nice golden brown colors.

2) Baking powder: baking soda + built-in acid. It’s a complete system, so it only needs moisture and heat to activate. Most baking powder is “double-acting,” meaning it reacts first when wet and again in the oven.

When to use which: