Arborio rice is an Italian short-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the higher amylopectin starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is used to make risotto, although Carnaroli is more commonly used to prepare the dish. Arborio rice is also used for rice pudding.