ITALIAN RICE

In Italy, the cultivation of rice increased greatly in the 1500's when, after a long period of famine, illness and wars, it became necessary to nourish a newly growing population.Until the mid 1800's the type of rice cultivated was local. Later this local variety was crossed with seeds imported from Asia, creating the basis of modern Italian rice cultivation. Here is a great article about the history of rice in Italy .

Italian rice is divided into 4 categories: comune, semifino, fino, and superfino. These four categories have since been expanded into 10, which are explained on this website.

Arborio rice originated in Italy where it has traditionally been used for making risotto. (For an example see Bacon and Onion Risotto).
Arborio rice is classified as a medium grain, but it has fairly firm internal texture and a unique creamy exterior. It often has a white core (chalky center) that is thought to be responsible for its ability to take up the flavor of the stock or sauce it is cooked in, making it the preferred type of rice for risotto. This rice was brought into the country from Italy and has been test grown in TEXAS for a couple of years..

Caroline Glendenning, Kelli DesRochers, Ashley Rodriguez, Sharel Ongchin, Karla Sussman
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