Stubby and white, Italian risotto rice comes in several varieties ranging from short to medium-long grain.
Courgette and lemon risotto
Salmon, fennel and pea risotto
Asparagus risotto
Easy chicken and pea risotto
There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest). There are numerous varieties, too. Arborio is the best known variety outside Italy, but the more expensive Carnaroli and Vialone Nano are the most highly regarded in the country. Other lesser known varieties include Roma, Baldo, Ribe and Originario.
Stored in an airtight container, risotto rice will keep for several months.
Risotto is made by gradually adding ladlefuls of stock to the rice as you simmer it, until the grains have absorbed all of the liquid and become plump and glossy. There is no need to soak the rice before use.
Article by Sejal Sukhadwala
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