This Arborio rice features small, pearlescent grains with significantly higher starch content than long-grain varieties, packaged in convenient bulk format for economical use. The specialized short-grain structure releases starch gradually during cooking while maintaining al dente centers, creating distinctive textural contrast. Prepare traditional risotto where the gradual addition of liquid develops the rice's natural creaminess without dairy, form into arancini (rice balls) where the sticky texture holds shape for frying, or use in rice pilaf where the grains absorb flavors while contributing satisfying mouthfeel to the finished dish.

Cooking Instructions: For plain rice: In a 2 quart saucepan combine 1 cup rinsed rice, 2 cups water or broth, 1 tsp salt, and 1 tbsp oil or butter. Bring to a boil, cover with a tight fitting lid, then reduce heat (low boil). Simmer for 20 minutes. For risotto: In a Dutch oven sauté diced onions or shallots in olive oil and add rice until lightly tosted. Pour in dry white wine (optional) and stir until absorbed. Add 5 cups of broth in 1 cup increments, stirring until liquid is fully absorbed for 20 minutes. Finish with butter, Parmesean, salt and pepper to taste.