A superfino classified rice, named after the nearby commune of Arborio in the province of Vercelli, this rice cultivar is the most well known Italian rice in the world.
The rice kernels are shorter than Carnaroli, with a burnished uniform opaque creamy color and a solid white center. Arborio has a high starch content that is released slowly in the cooking process, creating a lush blanket of creamy starch that coats each kernel. Commonly used in classic dishes such as Ristotto alla Milanese or even Rice Pudding.
Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Estate has allowed them to maintain the quality which has made the estate so famous.