Although it is now also grown in the United States, particularly in regions like California, Texas, and Arkansas, arborio rice is called after the region in Italy where it was first farmed. Because arborio rice has a lot of amylopectin starch, risotto has a creamy consistency.

The most suggested variety of rice for making risotto rice is arborio because of its capacity to absorb liquid without becoming overcooked. It is offered in large supermarkets and is suitable for a number of recipes, such as soups, stews, and salads.