is an Italian short-grain rice. It is a cultivar of the Japonica subspecies of Oryza sativa. Arborio got its name from the town of Arborio in the Po Valley, where it is grown. Cooked Arborio are firm, creamy, and chewy, due to the higher amylopectin starch content.
Arborio is used to make risotto, and also rice pudding.
Risotto with peas