What (if anything) Does Superfino Indicate on a Package of Italian Arborio Rice?
Italian rice is graded according to length, shape, size and the amount of broken or whole grains.
Commune or originario is the least expensive and most basic.
Semifino is medium length, maintains firmness, not typically used in risotto.
Fino is relatively long, large and has tapered grains...Stays firm when cooked.  Can be used in risotto...a "fine" rice.
Superfino is the top grade...the most fat and largest grains.  They take the longest to cook because they absorb a large amount of moisture, but still remain firm.  Look for rice from Arborio or Carnaroli.  This is what the best risotto is made from.

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