Types of Rice for Risotto | Rouxbe Online Culinary School (2024)

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Types of Rice for Risotto | Rouxbe Online Culinary School? ›

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.

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.

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.

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.

(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.

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.

PREMIUM RISOTTO RICE: Arborio rice is famous for its starring role in the delicious Italian comfort-food dish risotto.

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!

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.

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.

Why is my rice hard in my risotto? ›

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.

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.

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.

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.

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.

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.

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.

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.

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.