Arborio rice is traditionally used for which dish?

• A. Risotto
• B. Fried Rice
• C. Sushi
• D. Pilaf

Answer: (A)

Arborio rice is chosen for risotto because its short, plump grains release a lot of starch as they simmer in hot stock. That generous starch release, combined with the constant stirring, creates a creamy, emulsified sauce that coats each grain while keeping the kernels slightly al dente. Finishing the dish with fat like butter and cheese—mantecatura—helps bind the starch into a smooth, glossy coating, giving risotto its characteristic texture.

Fried rice relies on drier, long-grain rice that stays separate, sushi uses a seasoned Japanese short-grain rice that should be sticky in a different way, and pilaf aims for fluffy, separated grains rather than the creamy texture risotto requires.