Matching recipes with the right type of rice Listed below, you'll find the all the most common Italian rice dishes. Consult the guide to determine which rice is best suited to each recipe. Should you be looking for a specific recipe, click on the first column, and on the last one for technical information.

RECIPE

TYPE OF RICE

THE RIGHT RICE

Risotto alla milanese	This calls for a highly absorbant rice that stays firm!	Arborio Vialone nano
Risotto al tartufo (with truffles)	A firm, absorbant rice with a toothy bite is critical to this dish's success.	Carnaroli Arborio Roma
Insalata di riso alla sicula (Rice Salad)	Compact grains	Ribe Sant’Andrea
Sartù (timballo rice)	Grains with maximum absorption, sticky texture, best-suited to long-cooking dishes.	Vialone nano Originario Padano
Supplì alla romana (rice croquettes in a mozzarella sauce)	Highly absorbant and sticky, ideal for longer cooking times.	Padano Originario
Risi e bisi	Highly absorbant and sticky, ideal for longer cooking times.	Originario Vialone nano
Torta di Riso (Rice Pie)	Highly absorbant and sticky, ideal for longer cooking times.	Originario Balilla