Risotto Rice

When cooking risotto, it is important to use rice that can absorb a great deal of liquid over a long period without becoming soft and mushy. Italian varieties of rice such as Arborio, Carnaroli, Vialone Nano, Balso and Roma contain high levels of amylopectin; a soft, translucent starch that dissolves in the cooking liquid and acts as a natural thickener. The amylopectin is contained in a layer around the rice grain, whilst the inner layers of the rice grain are made up of amylose, which is a hard, opaque starch that does not readily dissolve during cooking. The combination of these two types of starch allows the rice to absorb a large volume of liquid so that it becomes creamy, whilst keeping the texture of the inner part of the grain firm, so that it remains 'al dente'. It is essential not to rinse risotto rice before cooking, as not only will this wash away the flavour, but also the starch that gives the dish its creamy consistency.

Risotto rice may also be used for any dish that needs long, gentle cooking, for example, paella or jambalaya. It also acts as an ideal vehicle for strong-flavoured foods such as wild mushrooms, squid and white truffles.

The highest quality of Italian risotto rice grade is superfine, followed by fino, semi-fino, and commune. There are also brown risotto varieties available, although these are nowhere near as creamy as white risotto rice. The most commonly used risotto rice is Arborio; however, many chefs prefer to use Carnaroli as it is better at both absorbing liquid and maintaining its structure and shape.

Arborio Rice

Named after a town in northwest Italy, Arborio rice is of the most popular varieties used for Italian risotto recipes. It is a medium-grain variety, with thick, plump, stubby grains and a hard central core. It absorbs at least twice its volume of liquid and becomes creamy and tender during long, slow cooking (25-30 minutes), yet still retains a little 'bite'. Arborio rice may also be used for sushi, puddings, stir-fries and any recipe where the rice needs to be moulded into shape.

Carnaroli Rice

Carnaroli is an Italian white rice grown in the regions of Piedmont and Lombardy. Although it is much like Arborio rice and can be used in many of the same types of dishes, it has a slightly larger, firmer grain. It also absorbs more liquid than Arborio, expanding to almost three times its size when it is cooked.