Follow these steps to stir up perfect risotto.
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Choose Your Rice
The most common types of rice used for risotto are arborio, carnaroli and vialone nano. How do you decide which to use? The main difference is the type of starch in each rice, so you should choose a rice to match your personal preference and the type of risotto you’re making.
Arborio: The rice most commonly used for risotto, arborio has the highest amount of soft surface starch, so it makes super creamy risotto. It also has a tendency to lose its shape a bit during cooking and can become sticky.
Carnaroli: Carnaroli rice becomes creamy when cooked but holds its shape better than arborio rice. With its good balance and thin long grains, it’s recommended for simple, elegant risottos, with few mix-ins.
Vialone Nano: The toughest of the three rices, vialone nano has round, thick grains. Use it for risottos with lots of hearty mix-ins, since the sturdy grains can stand up to extra stirring.