As the dish's main ingredient, risotto rice must be selected carefully to ensure a well-balanced bite that's creamy, nutty, and textured (as opposed to mushy or goopy). Arborio and Carnaroli are ...

It is named after the town of Arborio in the Piedmont region. This rice is the traditional choice for making the classic ...

Cooking risotto is sometimes made out to be highly ... This recipe calls for arborio rice, which is probably the best option that's stocked widely in U.S. grocery stores. In Italy, however ...

It sounds obvious but don’t make the mistake of cooking risotto with the wrong rice: choosing the right variety is essential. Arborio rice is the most widely available risotto rice and it’s a ...

One final note: Use Arborio or Carnaroli rice. Their starch content is what makes risotto work. Grab any old white rice from the pantry, and you’ll be setting yourself up for failure before you ...

There are four categories of risotto rice, that are characterised by their ... There are numerous varieties, too. Arborio is the best known variety outside Italy, but the more expensive Carnaroli ...

At the heart of this dish is Arborio rice, a short-grain rice essential for achieving risotto’s signature creamy texture. Unlike traditional long-grain rice, Arborio rice has a high starch ...

Add the garlic and sweat again gently for two minutes. Add the butter, allow to melt and then add the arborio rice and cook for two minutes, stirring to make sure all the grains of rice get coated ...

Arborio rice is one of those staples you should keep on hand for emergencies and with a few key ingredients and creative thinking you can whip up a super-tasty risotto. I like to use plenty of ...