The primary ingredient in Italian risotto is Arborio rice. This short-grain variety is known for its high starch content, which is crucial for achieving the creamy texture characteristic of risotto. Unlike other rice types, Arborio absorbs liquids well and releases starch during cooking, creating a rich, velvety consistency. Risotto is typically cooked slowly, with broth gradually added while stirring consistently. This technique allows the rice to release its starch, leading to a harmonious blend of flavors. Risotto can be flavored with a wide range of ingredients, including vegetables, seafood, and meats, making it a versatile and beloved dish in Italian cuisine.