Arborio, the best known superfino variety of Italian rice, traditionally forms the basis of risotto. Its high starch content is released in the slow cooking process, creating a creamy, butter-like consistency. Arborio grains are round and fat with a pearly-looking sheen. Like other rices, Arborio is a member of the grass family. Classically used in dishes of northern Italy, such as Risotto alla Milanese or Risotto with Truffles, but also in the southern Italian Arancini rice balls.