Risotto rice contains the perfect amount of starch required to create a dish that has a creamy texture and luxurious sauce. The type of rice for making risotto is vital because the creaminess comes from slowly coaxing the starch out of the rice as it is cooked and stirred. Brown risotto rice, which contains the hull and/or germ will contain more fiber and nutrients; however, it won’t be as nearly as creamy as risotto made with white rice.
Italy produces many varieties of rice which are ideal for making risotto. The highest Italian risotto rice grade is superfino, followed by fino, semi-fino, and commune. Three common types of superfino rice are Arborio, Carnaroli, and Vialone Nano. These differ in length and vary slightly in starch content and texture. Usually chefs have a particular preference, so it is important to experiment yourself to see which type you like best.
Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture.
Carnaroli is a plumper, larger grain of rice that has a high starch content. It is preferred by many chefs as it produces a very creamy risotto with a nice bite.
Vialone Nano is thick and stubby in comparison to other types of superfino rice. It absorbs liquid well and is commonly used for soupy-style risottos, especially those with added seafood. Vialone Nano is the rice of choice in the Veneto region of Northern Italy.
Baldo rice is less known. These grains maintain their texture during cooking and have a rich flavor. Baldo rice is grown in the Piedmonte in Italy.
FAQs
The highest Italian risotto rice grade is superfino, followed by fino, semi-fino, and commune. Three common types of superfino rice are Arborio, Carnaroli, and Vialone Nano. These differ in length and vary slightly in starch content and texture.
What type of rice do you use for risotto? ›
Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.
What are the different types of Italian risotto rice? ›
The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another.
Is long or short-grain rice better for risotto? ›
Though traditional risotto is famously made with arborio rice—a starchy, short-grain rice that gives the dish its famously creamy texture—you can actually make it with a bunch of different whole grains.
Which of the following rice varieties would be the best choice for a creamy risotto dish? ›
(No surprise there!) And while arborio was the first Italian variety to gain international recognition as the “risotto rice”—as far back as 1989, the New York Times called arborio “the short-grain Italian rice most Americans use to make risotto”—most chefs we know prefer carnaroli for the job.
What rice to use for risotto instead of arborio? ›
Carnaroli rice, a medium-grained and so-called superfino variety, contains an even higher starch content than Arborio. This variety is a classic choice for risotto in certain parts of northern Italy.
What is the premium rice for risotto? ›
PREMIUM RISOTTO RICE: Arborio rice is famous for its starring role in the delicious Italian comfort-food dish risotto.
What is the best rice for risotto in Italy? ›
Ideal for risotto and rice salads. Carnaroli: It is perhaps the best Italian rice. Appreciated and used by great chefs for its refined flavor, excellent cooking resistance, and perfect absorption. Perfect for an Italian rice dish!
Which is better, arborio or carnaroli? ›
Arborio is wider and longer, and not quite as starchy as the other two varieties. This makes for a slightly thicker, softer risotto. Its widespread availability makes it the go-to variety. Carnaroli, known as the “king” or “caviar” of risotto rice, is said to produce the creamiest risotto.
Is orzo or arborio better for risotto? ›
First, you'll swap rice (risotto recipes usually call for arborio or carnaroli varieties) for orzo, a rice-shaped pasta. You'll get the same luscious consistency thanks to the starch released when stirring pasta, but in a fraction of the total cook time.
Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.
What is the best whole grain rice for risotto? ›
Arborio and Carnaroli are Italian rice varieties that are used for risotto. Their starchy, creamy texture when cooked also make them good for breakfast porridges and rice puddings.
Is normal rice OK for risotto? ›
It may come as a surprise to purists who always use arborio rice, but regular long-grain rice works well in this risotto. You can use as little as 4 cups or as much as 6 cups broth in this recipe. If don't like a runny risotto, use the smaller amount. If you like your risotto soupier, you'll need to add more broth.
What rice not to use for risotto? ›
Great risotto cannot be made with long-grain rice, such as Basmati or Jasmine rice. Sometimes, other grains can be used to make risotto-style dishes, such as barley, farro, buckwheat, and quinoa.
Which type of rice did chef use to make risotto? ›
Carnaroli is a plumper, larger grain of rice that has a high starch content. It is preferred by many chefs as it produces a very creamy risotto with a nice bite.
What is the king of risotto rice? ›
Carnaroli
Called the “king” or “caviar” of risotto rice, chefs like to use this one for its great flavor and because each grain maintains its shape. It also produces the creamiest risotto and is more forgiving to cook with.
Does jasmine rice work for risotto? ›
Typically, you use medium grain varieties, such as arborio, because of their high starch content. However, you can also use varieties like Jasmine to make pantry-friendly risotto! And I prefer Jasmine to white rice because it's less processed and it's a whole grain, so it gives you more fiber and nutrients in general.
How do restaurants make risotto so creamy? ›
Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.
Is risotto rice the same as arborio rice? ›
The most commonly used risotto rice in the UK is arborio, although Italians may deem carnaroli and vialone nano to be of higher quality. Other varieties include roma, ribe and baldo.