What is The Best Type of Rice for Making Risotto?

A pride of the Italian gastronomic tradition, risotto is a preparation originally from Lombardy, which later spread throughout Northern Italy and, in many different versions, also to the rest of the country. Only apparently simple, this dish actually conceals several pitfalls: the advice and key steps are few and basic, but they must be followed to the letter in order to obtain a truly impeccable final result.

The first doubt is precisely that related to the choice of the most suitable rice: which is the best for making a risotto according to the rules of the art? There are different schools of thought: there are those who use Arborio, those who use Roma or even, more frequently, Carnaroli, a variety characterized by large and consistent grains, particularly resistant to cooking and therefore ideal for this type of preparation.

Its fundamental characteristic is that of being "bound" and the most suitable types of rice are those that slowly release starch during cooking: the grains, although their tender individuality can be felt under the teeth, are gathered together in a creamy whole that is more or less dense, depending on personal taste (so-called "all'onda"). The rices that normally meet these needs are precisely the fine and superfine ones.

Although it belongs to the semi-fine category, Vialone nano is also particularly suitable for preparing risotto. With round and semi-long grains, they absorb seasonings perfectly, remaining al dente, and have excellent cooking resistance with even shorter cooking times than other most commonly used varieties.

"Rice cooking – wrote Cesare Marchi in his book ‘Quando siamo a tavola‘ – is a cuisine of subtleties, of arabesques of culinary skill, of small secret touches performed by hiding the hand, so that no one can steal the secret". This is what risotto is: a mysterious alchemy of flavors and consistencies, in short, a true magical art.

Rice Categories: From Round to Superfine

Before looking in detail at the varieties best suited to this particular type of preparation, it is good to make a quick premise. The rice produced in our country is divided into multiple categories, but these are the most important ones when it comes to risotto: round, semi-fine, fine and superfine. The classification is based on the length of the grain, it has no qualitative value, but it is of fundamental importance in the most correct choice depending on the dish you want to prepare:

• round: also called common, it has a small, light grain that does not hold up well to cooking. Rich in starch, it is ideal for soups, timbales and desserts (the best-known varieties are Balilla, Cripto, Rubino, Auro and Selenio);
• semi-fine: characterized by a medium-sized rounded grain, it holds its shape well during cooking and is therefore very versatile in the kitchen; it is used above all for plain rice, sartù, arancini, supplì, timballi, soups and sometimes even risottos (one of the best-known types is the Vialone nano);
• fine: it has a long, tapered grain that holds its shape well when cooked and is perfect for making risottos and side dishes (the Ribe variety is the best known);
• superfine: the grain is large and long, and remains perfectly al dente; for this reason it is the most suitable of all for this preparation. It releases very little starch, a characteristic that also makes it suitable for pilaf cooking, cold dishes and rice salads. The most famous varieties are Arborio and Carnaroli, but we cannot forget Roma and Baldo.

Why Carnaroli is The Best Variety for Risotto

Known as "the king of rice", Carnaroli is born from the cross between Vialone and Leoncino; it has large and tapered grains, very consistent, able to easily absorb odors and bind better to the ingredients. Rich in starch, it holds up well to cooking, since it has higher quantities of amylose, and maintains a firm and perfectly al dente consistency.

For these characteristics, it is the most used type of rice, especially in restaurants, to make well-creamed and wavy risottos. It is produced in the rice paddy fields of Lomellina, in Lombardy, in the Po Delta and also in Piedmont. Ideal in the most classic recipes of the Italian tradition, such as risotto alla milanese, it also lends itself well to being used in more delicious dishes, such as orange risotto or risotto with mushrooms and saffron.

Other Types and Best Pairings

Let's see together the other varieties ideal for this dish and with which ingredients each of them pairs best:

• Arborio: has large, long grains, a high starch content and a fair resistance to cooking. Originally from Piedmont, its name comes from the town of the same name, in the province of Vercelli, where it was discovered by derivation from the Vialone plant and selected for the first time starting in 1946; today it is also grown in the Pavia, Ferrara and Polesine areas. This variety also lends itself perfectly to the creation of impeccable risottos but with just one caveat: compared to Carnaroli, it has a lower cooking resistance and the transition from raw to overcooked occurs very quickly. The advice is, therefore, to always leave it slightly al dente. It goes well with a wide variety of ingredients: try the classic risotto with mushrooms, with seafood or paella, a typical specialty of Spanish cuisine.
• Roma: it is a historic variety of Italian rice growing; it is characterized by large, white and rounded grains, with a high percentage of starch. It absorbs seasonings well and, compared to other varieties of the same category, has a shorter cooking time. Risottos made with this type are soft and creamy, but it can also be used for plain or sauced rice, flans and timbales. It is grown in most of the areas suited to rice growing: from  Lombardy to Piedmont, from the Po Delta to Sardinia.
• Baldo: introduced in 1977, it derives from the cross between Arborio and Stirpe and is grown mainly in the Vercelli, Novara and Pavia areas. Among the varieties listed so far, it is perhaps the least known, but in recent years it has been enjoying increasing success, thanks to an impeccable consistency and taste. It is characterized by long, crystalline grains which, if well toasted when cooked, remain al dente; it has an excellent capacity to absorb condiments and risottos are enveloping and well-mixed. It is also excellent for rice salads , pilaf cooking and oven-baked preparations.
• Vialone nano: despite being a semi-fine, this variety, if of good quality, is particularly suitable and used for the preparation of risotto. Protected by the Protected Geographical Indication, it is typical of the Bassa Veronese and is grown in areas irrigated with spring water. The grains have a round and semi-long shape, with a pronounced tooth, a stocky head and a rounded section; they must appear white in color and have an extended central "pearl". The presence of the latter and the high amylose content allow it to absorb condiments perfectly, to remain al dente and to have excellent cooking resistance with times even shorter than the other most commonly used varieties. Excellent in combinations with earthy flavours, such as in risotto all'isolana , but also in more soupy preparations, such as risi e bisi.

The Golden Rules for a Perfect Risotto

Here are the simple, but basic, rules to obtain a perfect dish:

• identification of the exact doneness, when even the last resistant point inside the grain is about to soften. Times can vary significantly since rice, even of the same type and even the same brand, is not all the same; on average, 4-5 minutes of toasting on a medium flame is calculated and, from this moment, 14-16 minutes, regulating by tasting the risotto as it cooks.
• toasting: the first, essential step in cooking is toasting, which allows you to damage the external coating of the grains so that they can release their starch, which is responsible for the creaminess of a successful risotto. In a pan greased with a knob of butter (but another fat will do), sauté the rice over a high heat, stirring for 4-5 minutes with a wooden spoon, so that the grains are greased evenly, thus remaining well separated from each other. Usually, toasting follows a sauté; in this case, you need to be very careful with the onion, which burns easily. The ideal is to sauté it over a very low heat, remove it from the pan to toast the rice, and then add it with the first ladle of broth;
• cooking: once the rice is toasted, lower the heat and start the actual cooking, adding a little broth at a time, as it is absorbed. The broth must be kept on the heat, constantly boiling, and must cover all the rice; this method allows you to maintain a constant cooking temperature and, at the same time, to move the grains without having to stir them continuously, but only every now and then. 1 minute before the end, add the other previously cooked ingredients: this procedure, in addition to being very practical, allows you to bring out all the flavors to the fullest;
• creaming: at the end of cooking, turn off the heat, add butter (another fat, preferably with a light taste, can also be fine) cheeses or any other ingredients, and mix well. Cover with the lid, let it rest for 2-3 minutes (another fundamental step), distribute on serving plates and serve.