Arborio is a particularly popular rice variety. It was named after a place in the Vercelli region, where it was first grown in 1946. As the eyes are fairly large, cook the Arborio rice with special care and leave the pot off the stove for a few minutes. This process - while the rice is even more creamy and velvety - is called mantecare. Arborio rice is suitable for making any risotto.
It is better for creamy and cheesy risottos.