One of the mysteries of the English language finally explained.
A variety of round-grained rice produced in Italy and used in making risotto.
- ‘I have always heard that the best kind of rice suitable to authentic Italian risotto is Arborio, but I had never had a chance to buy and use it - until now.’
- ‘That wouldn't be much of a problem, normally - not a lot of rice gets grown in Europe (well, Arborio strains in Italy, yeah, but most of the rest of the continent isn't really warm enough.)’
- ‘I think the idea is to be consistent...and gentle with the arborio.’
- ‘Last night's risotto almost didn't happen either… I couldn't find Arborio rice and, naturally, the local Italian épicerie was closed for vacation.’
- ‘To that I added the Arborio rice, stirring to coat.’
- ‘Carnaroli is considered the most tolerant of the risotto rices and less glutinous than Arborio or vialone nano but any of these will do very well.’
- ‘The risotto was something of a success with a delicious combination of savoury Arborio rice and caramelised onions.’
- ‘This recipe uses Arborio rice, from Italy's Po valley.’
- ‘I knew I had a little arborio rice in the cupboard that our old roommate had left when she moved in January.’
- ‘With it, I made Amanda Hesser's Arborio rice salad.’
- ‘That cooks for four minutes (in olive oil and butter) and then we add 2 cups of Arborio rice.’
- ‘Now there is an Australian-grown Arborio rice.’
- ‘Add 2 cups of rice. Arborio rice or paella rice is best, but any rice will work.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.