Arborio Rice

The Italian king of gelatinization. Arborio grains possess a hard central pearl of starch and a surface extremely rich in amylopectin (a highly soluble starch). The science of risotto relies on hot mechanical friction: the grain is toasted in oil, then stirred incessantly with boiling broth. The friction erodes the surface of the rice, releasing the amylopectin into the broth to create that thick creamy emulsion (the "crema") while keeping a firm core (al dente).