What rice is used for risotto?
Quick answer
Risotto is made with short- or medium-grain Italian rice, most commonly Arborio, Carnaroli or Vialone Nano. These varieties are rich in a starch called amylopectin, which is released as the rice cooks and gives risotto its creamy texture while the grains stay slightly firm (al dente).
The main risotto rices
| Variety | Notes | Best for |
|---|---|---|
| Arborio | The most widely available; plump grains | Beginners; easy to find |
| Carnaroli | Called the “king of risotto rice”; holds its shape well and stays creamy | Chefs’ favorite |
| Vialone Nano | Small, round; absorbs liquid well; popular in Veneto | Looser, wave-like (all’onda) risotto |
| Baldo | Similar to Arborio | Everyday risotto |
Long-grain rice like basmati or jasmine won’t work well: it has less amylopectin, so it stays separate rather than creamy.
The classic method
- Soffritto: gently cook chopped onion in butter or olive oil.
- Tostatura: add the rice and toast it for a minute or two, coating each grain.
- Wine: pour in dry white wine and let it evaporate.
- Broth: add hot stock a ladle at a time, stirring often, for about 16–18 minutes.
- Mantecatura: off the heat, beat in cold butter and grated Parmesan to make it glossy and creamy.
The finished risotto should flow gently on the plate, not stand in a stiff mound.
Famous risottos
- Risotto alla milanese: colored golden with saffron; see the spice from flower stigmas
- Risotto ai funghi: with mushrooms
- Risotto al nero di seppia: black with cuttlefish ink, from Venice
Risotto vs paella
Both are rice dishes, but risotto is stirred to release starch and become creamy, while paella is left alone to form a crispy base.
Italy grows most of Europe’s rice, mainly in the Po Valley of Piedmont and Lombardy.
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