by Roberta Corradin

Have you got a taste for Italian risotto? To make it yourself at home, the first thing you've got to do is get your hands on the right sort of rice...some authentic Made in Italy rice, of course. A user's guide Using Italian rice to make risotto is a promising starting point, but it's not enough. In Italy many, many types of rice are grown and each has its purpose. One destined for minestre or soups, one for cold rice salads, another for risotto... twenty different varieties in all. The most prominent of these are Carnaroli, Arborio and Roma, all three optimal for risotto due to the fact that while the individual grains retain their firmness when cooked, most of the liquid is absorbed. If the the prospect of sorting out varieties of rice as to form, transparency and density gives you a headache, please use the cutting board below to choose the rice best suited to your cooking needs. If, on the other hand, you'd like to make a science of it, click on the rice grains to your left.

Types of Rice	Recipes

Back to: