Risotto Rice

Risotto rice is a collective term for short-grain or medium-grain rice varieties with a high starch content that are suitable for preparing classic Italian risotto. The best-known varieties are Arborio, Carnaroli and Vialone Nano. During slow cooking with the gradual addition of hot stock, the grains release starch, which creates the characteristic creamy consistency of the dish. At the same time, they retain a firm core, the classic al dente texture. Risotto rice should not be rinsed before cooking, so that the surface starch is preserved. It is used not only for Italian risottos, but also for Spanish paella or Greek pilaf.