What Is Arborio (short-grain) rice and How Can I Use It?
Wondering what to do with arborio (short-grain) rice? This guide covers how to pick it, cook it, store it, and swap it, plus 64 recipes to put it to work.
Key Points
- Arborio is a plump, high-starch short grain whose job is to turn liquid creamy.
- Do not rinse it; the surface starch is exactly what makes risotto bind.
- Add hot broth a ladle at a time, stirring, over 18 to 20 minutes.
- Cold broth or dumping liquid in at once leaves you with soupy rice.
- Its starch also makes plush rice pudding; avoid long grain and basmati swaps.
What is arborio (short-grain) rice?
Arborio is the plump, pearly short-grain rice that makes risotto creamy. Named for a town in Italy's Po Valley, it sits at the high-starch end of the rice family, the opposite of dry, fluffy long grain.
Its job is to release starch, not to stay separate. That single trait shapes everything you do with it.
Each grain is short and round with a chalky white core. As it cooks and you stir, the outer layer slowly gives up amylopectin starch into the liquid.
That thickens it into the loose, glossy sauce risotto is known for, while the core keeps a firm bite the Italians call al dente.
Cooking Arborio
Do not rinse it. The surface starch you wash off basmati is exactly what you want to keep here, because that starch is what turns the cooking liquid creamy.
The risotto method is slow and hands-on. Toast the dry rice in butter or oil for a minute, add a splash of wine to deglaze, then add hot broth one ladle at a time, stirring almost constantly and waiting until each addition is nearly absorbed before the next.
Plan on 18 to 20 minutes and roughly 1 part rice to 4 or 5 parts broth, added gradually rather than all at once.
Two mistakes sink most risottos. Cold broth shocks the pan and stalls the cooking, so keep your stock simmering in a second pot.
The other is rushing. Pour the liquid in all at once and you skip the friction of stirring that coaxes the starch out, leaving you with soupy rice instead of a creamy bind.
It cooks beautifully into Wild Mushroom Risotto and Butternut Squash & Shiitake Mushroom Risotto. Prosciutto & Green Pea Risotto and Big Night's Risotto with Shrimp show how the creamy base carries richer add-ins.
Beyond Risotto
That same starch makes arborio a great rice pudding rice. Simmered slowly in milk it thickens the custard from the inside, which is why Baked Creamy Rice Pudding turns out so plush.
It also works in soups you want to thicken, and stands in capably for the proper short grains in paella or a quick rice porridge.
Substitutes
Other Italian risotto rices, carnaroli and vialone nano, are actually a step up, holding their bite a little longer than arborio.
For a closer-to-hand swap, sushi rice or any round-grain short rice is high enough in starch to fake a passable risotto. Avoid long grain rice and basmati entirely; they will not give up the starch and you will end up with a dry pilaf instead of a creamy one.
Buying and Storing
Look for grains with a visible white center, a sign of the starchy core that does the work. Arborio is sold milled white, so it keeps almost indefinitely in an airtight container in a cool, dark cupboard.
Keep it dry and away from heat and it is always ready for a weeknight risotto.
Nutrition
Nutrition Facts
Serving Size 1 cup (200g)Quick facts
Where to find arborio (short-grain) rice: Arborio (short-grain) rice is usually found in the rice & beans section or aisle of the grocery store or supermarket.
Food group: Arborio (short-grain) rice is a member of the Cereal Grains and Pasta US Department of Agriculture nutritional food group.
- In Chinese
- arborio（短粒）大米
- British (UK) term
- Arborio (short-grain) rice
- en français
- arborio (grain court) du riz
- en español
- arborio (grano corto) arroz
How much does arborio (short-grain) rice weigh?
| Amount | Weight |
|---|---|
| 1 cup | 200 grams |
Related
Cereal Grains and Pasta
Recipes using arborio (short-grain) rice
There are 64 recipes that contain this ingredient.
Prosciutto & Green Pea Risotto
Creamy prosciutto and green pea risotto finished with Parmesan, fresh basil, and a splash of cream. Salty cured ham and sweet peas make this Italian rice dish rich and satisfying.
Butternut Squash & Shiitake Mushroom Risotto
Creamy arborio rice risotto with roasted butternut squash, earthy shiitake mushrooms, and Parmigiano-Reggiano. A low-fat, vegetarian comfort dish that's worthy of a dinner party.
Wild Mushroom Risotto
Creamy wild mushroom risotto made with shiitake and white mushrooms, Arborio rice, white wine, and finished with Mascarpone and Parmesan. Pure Italian comfort for two.
Baked Creamy Rice Pudding
Creamy, smooth and light. It's an easy yet delicious pudding that ends the meal with an abundance of joy.
VLF Burgers
Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.
Yemista Me Lahano (Stuffed Cabbage Leaves)
Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.
Risotto Primavera
Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.
Rice & Spinach Soup (Minestrina Di Riso E Spinaci)
Minestrina di riso e spinaci is an Italian rice and spinach soup with Arborio rice, garlic, onion, and Parmigiano-Reggiano. A light, brothy Italian soup where the rice adds body without heaviness.
Risotto with Mozzarella & Hot Pepper Flakes
Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.
Pumpkin Risotto
Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.
Butternut Squash Soup with Honey & Roasted Barley Risotto
Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.
Risotto with Sausage
Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.
Kalamaria Parayemista
Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.
Red Chile Risotto Clams
Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.
Potato & Rice Soup
Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.
Gingered Rice
Ginger-infused rice made by frying fresh minced ginger in oil before simmering with short-grain rice. A fragrant, simple side dish that pairs with stir-fries, curries, and grilled meats.
Koushari (Lentils Macaroni & Rice in Oil)
Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.
Kid's Paella
Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.
Whitefish with Leek Risotto
Oven-baked risotto cooked in clam juice with anchovies and herbs, topped with flaky whitefish and silky leeks, then drizzled with a lemony Dijon vinaigrette. No stirring required.
Red Wine Risotto
Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.
Potato & Rice Soup (Patata E Risi)
Patata e risi, an Italian potato and rice soup with carrots, tomato paste, and Parmigiano-Reggiano. A hearty one-pot soup simmered in chicken broth and finished with grated cheese.
Breakfast Risotto
Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.
Sweet Risotto with Exotic Bananas
Baked sweet risotto with arborio rice, ripe bananas, brown sugar, cinnamon, and creme de cacao. A creamy, hands-off rice pudding dessert that bakes covered for one hour.
Risotto with Shrimp, Tomatoes & Sun-Dried Tomato Pesto
Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.
Tomates Yemistes
Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.
Vegetable Paella
Vegetarian saffron paella with arborio rice, tempeh, green olives, capers, peas, and pimentos baked low and slow in the oven. A vegan-friendly Spanish-inspired feast.
Risotto Pomodoro
Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.
Risotto with Lamb Casserole
Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.
Blueberry-Risotto with Boletus (Cep)
Blueberry risotto with fresh boletus (porcini) mushrooms, white wine, thyme, and butter-finished arborio rice. A Swiss-inspired risotto where wild berries meet earthy wild mushrooms.
Risotto with Fennel
Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.
Sweet Potato Risotto
Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.
Breast of Veal Stuffing
Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.
Leek & Pea Risotto with Grilled Calamari
Leek and pea risotto with grilled calamari crowns creamy arborio with flash-grilled squid tossed in lemon-scallion vinaigrette. Bright, briny, deeply savory.
45-Min Veggie Rice Corn Fry
A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.
Chinese Risotto with Shiitake Mushrooms
Creamy arborio rice cooked risotto-style with shiitake mushrooms, smoked pork, and Chinese flavors. A fusion dish with soy-sesame sauce and mustard greens, ready in 45 minutes.
Indonesian-Style Yogurt Rice
Creamy saffron yogurt rice, short-grain arborio cooked with milk, tangy yogurt, and aromatic onion, garlic, and ginger. Saffron bloomed in warm milk tints it gold for a rich, comforting vegetarian side.
Curry Lobster Risotto
Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.
Asparagus with Rice
Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.
Vidalia Onion Risotto with Feta Cheese
Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.
Italian: Risotto with Crabmeat & Basil
Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.
Winter Squash Risotto
A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.
Risotto with Smoked Chicken
Creamy Arborio risotto with smoked chicken, melted Brie, oven-dried tomatoes, pine nuts, and asparagus tips. An elegant one-pot Italian dinner with deep smoky-savory notes.
Paella (Spanish Chicken, Seafood Casserole)
Asian-inspired paella with saffron rice, chicken, shrimp, mussels, clams, Chinese sausage, and snow peas. A fusion twist on the Spanish classic using sake, soy sauce, and ginger.
Spring Risotto with Artichokes & Peas
Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.
Risotto with Four Cheeses
Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.
Risotto Soup
Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.
Risotto Alla Milanese
Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.
