Riso Arborio

Arborio — the world's most recognised risotto rice, and for good reason — its high starch content and characteristic creamy texture on cooking has made it the default choice for risotto outside of Italy's home kitchen, where Carnaroli is preferred by purists.

Arborio vs Carnaroli

• Higher Amylopectin, Lower Amylose — Arborio releases starch into the cooking liquid more aggressively than Carnaroli, producing a creamier, more fluid risotto. The trade-off: it overcooks faster and requires more precise timing than Carnaroli.
• Classic Risotto Texture — When properly cooked, Arborio produces the thick, porridge-like consistency that many cooks and diners identify as "classic risotto." Perfect for traditional recipes where a very creamy, indulgent texture is the goal.
• Versatility — Arborio is not only for risotto; its starch-releasing properties make it ideal for rice pudding (the starch creates the creamy, clinging sauce), arancini (the stickiness helps them hold shape), and sformati (rice moulds).
• Scotti Mill — Grown and milled in the Vercelli and Pavia provinces of Piedmont and Lombardy, where the Po Valley microclimate produces the highest quality Italian rice.

Ingredients

Arborio Rice (100%). Naturally gluten-free.

Classic Rice Pudding (Non-Italian Use)

200g Arborio rice + 600ml whole milk + 200ml double cream + 3 tbsp caster sugar + 1 vanilla pod. Simmer gently for 25–30 minutes until thick and creamy. Finish with a grating of nutmeg or a spoonful of jam.

Storage

Store in a cool, dry cupboard in an airtight container. Best within 24 months of packaging date.