arborio, n.
Pronunciation: Brit. /ɑːˈbɒrɪəʊ/, /ɑːˈbɔːrɪəʊ/, U.S. /ɑrˈbɔrioʊ/
Etymology: < the name of Arborio, a town in the Po Valley in the Piedmont region of Italy, near which the rice was originally grown.
Cookery.
More fully arborio rice. A starchy, round-grained variety of rice used in making risotto.
1951 Biol. Abstr. 25 2238/2 Arborio originates from a cross between the Italian var. Vialone and the American Lady Wright, made in 1935 by Domenico Marchetti at Arborio near Vercelli.
1975 J. Child From Julia Child's Kitchen 345 When you want a real Italian risotto you buy Italian Arborio rice—thicker, stubbier, and chewier than our usual rice.
1984 J. Rosso & S. Lukins Silver Palate Good Times Cookbk. (1985) i. xiii. 115/1 Arborio—what all Italian brides get sprinkled with, the big round grains of this rice are essential for making the classic creamy risottos of Italian cooking.
2005 Olive July 50/1 The basis for this dish is a classic risotto bianco, traditionally made with arborio or carnaroli rice, onion, wine, stock, Parmesan and butter.
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