arborio
Arborio is a short grain rice that is high in starch. It is named after the town of Arborio in the Po valley. However, it is also grown in California, and Arkansas.
Rice was introduced to Italy by the Arabs. Rice had been used by the Romans, not as a food source, but as medicine. Prior to the Arabs embracing rice as a food source, Indians had enjoyed rice. However, in India rice was enjoyed in the pilaf style, meaning the grains were separate.
Rice was also popular in the Middle East before making its way west.
In Northern Italy, where arborio was grown, it was cooked more like a porridge.
Arborio is normally cooked using larger amounts of liquid than is used with traditional rice. As the rice absorbs more and more liquid, it becomes creamier, and creamier. It is commonly used for risotto, and rice pudding also.
Because it is rice, arborio is a blank slate. It is perfect with seafood, or perhaps some shallots and pancetta.