Risotto and the Rice to use

At the same time, Risotto is so comforting yet elegant. I love that you can create it with almost every type of stock or broth you have on hand, mix in any veggies you want, and finish it with everything from roasted shrimp to broad shavings of Parmesan cheese.  Purchasing the right kind of rice is the key, this is what you need to learn.

Risotto, the most simple of all, is rice cooked in a broth. Rice is the star here as it contains starch , with the continuous stirring during the cooking phase evaporates the starch from the surface of the rice where it dissolves and thickens the cooking liquid. Selecting a rice that does not have enough starch means that the distinctive creamy texture of a good risotto will never be accomplished.

Then what's going to make a nice risotto rice? Look for rice that is short-to medium-sized, plump, and has a strong amylopectin (starch) quality. Such forms of rice often hold well to continuous stirring, the final texture is smooth, but has a strong chew in the middle of each leaf.

Carnaroli Rice 

Called the "king" or "caviar" of risotto rice, the cooks want to use this one for its fantastic flavor mostly because, it's grain maintains its form. It also produces the creamiest risotto and is more tolerant to cook. Carnaroli rice is a medium-grained Italian rice cultivated in the regions of Pavia, Novara and Vercelli in northern Italy. Carnaroli is used to produce risotto, which varies from the more popular arborio rice because of its higher starch quality and stronger texture, as well as because of its longer grain size. Arborio, the most commonly accessible risotto pasta, arborio is usually broader and longer than carnaroli or vialone nano. It's not as starchy, so the oil is consumed a bit less well. It's sold in most supermarkets. It was said to produce the creamiest risotto, but it's more immune to overcooking than to arborio.

Arborio

This form of rice is just not as starchy as carnaroli, but is the most generally available. This medium-grain rice can be simple to overcook or turn mushy, but with close attention, it can still create a significant risotto. Arborio is also cultivated in Arkansas, California, and Missouri, USA. When cooked, the round grains are solid, fluffy and chewy relative to other rice, due to their higher amylopectin starch content. This has a good flavor which mixes well with certain flavours.

Nano Vialone

The shorter-grain rice is cultivated in the Veneto area of Italy and can not be produced without chemicals. This has a strong starch value, cooks quicker than carnaroli, and makes a rather creamy risotto. Vialone Nano is an Italian semifino (medium grain) rice variety. It is characteristic of the large, rice-growing areas of the Southern Province of Verona (Bassa Veronese, Veronese lowlands) in Veneto. Vialone Nano is a cultivar of the Japanese Oryza sativa variety group. Vialone Nano  like other forms of Italian rice such as Carnaroli and Arborio, is commonly used in risotto recipes. This semi-fine grain is just as tasty as this beloved Italian rice dish, try it in your recipe for Vialone Nano Riso alle Vongele, add it to vegetable soups like Minestrone or dress the grains easily with a hearty pour of Agrumato Lemon Olive Oil and plenty of chopped herbs for an easy yet elegant side dish.

Baldo

A hybrid of arborio and another rice named Stirpe 136, Turkish baldo rice is a luscious, milled, short-grain rice produced in Turkey and Italy. The Turkish variety is especially starchy and can retain a lot of moisture, which makes it crispy and soft when baked. Baldo is an Italian rice variety which was launched in 1977. It is suggested for the preparation of conventional risotto, but also for rice salads and dishes that involve well-separated and clear grains.

Calrose

Calrose is a medium grain rice variety and is famous for being the founding variety of the Californian manufacturing sector. Calrose Rice is an all-purpose Rice that cooks smooth, fluffy and slightly sticky. It retains together and absorbs flavors. Calrose Rice may be used for Mediterranean dishes, such as, Paella, Risotto, Pilaf, Spanish Rice, and Asian dishes.

The only rice that should actually be avoided is long-grain, like basmati or jasmine, since it doesn't have enough starch content to create the characteristic creaminess of the risotto.