arborion.
/ɑːˈbɒrɪəʊ/, /ɑːˈbɔːrɪəʊ/, U.S. /ɑrˈbɔrioʊ/ Cookery.
More fully arborio rice. A starchy, round-grained variety of rice used in making risotto.
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the world > food and drink > food > corn, cereals, or grain > [noun] > rice > types of
white rice1614
rough rice1735
wild rice1748
Carolina rice1787
Patna rice1795
rough1837
basmati1845
small1882
palay1889
brown rice1916
arborio1951
1951 Biol. Abstr. 25 2238/2 Arborio originates from a cross between the Italian var. Vialone and the American Lady Wright, made in 1935 by Domenico Marchetti at Arborio near Vercelli.
1975 J. Child From Julia Child's Kitchen 345 When you want a real Italian risotto you buy Italian Arborio rice—thicker, stubbier, and chewier than our usual rice.
1984 J. Rosso & S. Lukins Silver Palate Good Times Cookbk. (1985) i. xiii. 115/1 Arborio—what all Italian brides get sprinkled with, the big round grains of this rice are essential for making the classic creamy risottos of Italian cooking.
2005 Olive July 50/1 The basis for this dish is a classic risotto bianco, traditionally made with arborio or carnaroli rice, onion, wine, stock, Parmesan and butter.
This is a new entry (OED Third Edition, March 2012; most recently modified version published online December 2021).
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n.1951