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	Arborio rice aquavit arak aram sandwich Arborio rice Argenteuil, à l' Armagnac Armenian cracker bread Definition: [ar-BOH-ree-oh] The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto because its increased starch lends this classic dish its requisite creamy texture. See also rice. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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