The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any other short-grain rice. When cooked the grains become soft in texture with a chalky centre. Arborio is traditionally used for risotto because during the cooking process some of the starch from the rice is released and creates the desired creaminess.
While we do everything we can to avoid cross contamination, all products from Food Loose and Plastic Free are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that any products we sell contain none of these allergens.