Arborio is an Italian white, short-grain rice named after the town of Arborio in the Po Valley, where it is traditionally grown. Arborio rice has short, fat and slightly oval-shaped kernels with a pearly white exterior. When cooked just right, the grain has a delicious, creamy exterior and firm centre. On its own, Arborio rice has a starchy taste, yet blends well with other flavours.
Heat some olive oil or butter in a pan and toss in Arborio rice. Cook until the grains are translucent to reduce their starch content. Then add water or stock in parts, stirring constantly, until the rice is soft and creamy.