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short-grained rice

The classic Italian plump, short grained rice, grown in Vercelli and the Po valley and named after the Piemontese town of Arborio, riso arborio is used for both risotto and rice puddings; although longer grained carnaroli and shorter vialone nano have a higher amylose content and can absorb more liquid without becoming sticky.

Text © Dana Facaros and Michael Pauls

Images by: Quinn Dombrowski