The primary ingredient used in traditional Italian risotto is Arborio rice. This short-grain rice is prized for its high starch content, which creates the creamy texture characteristic of risotto. Arborio rice absorbs liquids well and releases starch during the cooking process, resulting in a rich and velvety consistency. Risotto is typically cooked slowly by gradually adding broth and stirring continuously to achieve the desired creaminess. Traditional variations of risotto often include ingredients like saffron, mushrooms, seafood, or vegetables, making it a versatile and beloved dish in Italian cuisine.