How do you go about choosing the best rice for your risotto? If you’ve ever been to an Italian supermarket, you will have seen, and most likely been confused by, the great variety of Italian rice at hand.

And one golden rule is never to ask for rice if you want risotto, but never to make risotto with the wrong rice. Often, the various risotto dishes require different rices, with Carnaroli and Arborio being considered the best quality. Here’s a brief guide:

• Originario: for ‘arancini di riso‘
• Vialone nano: ideal for risotto with vegetables and broth-style, more liquid risotto
• Arborio: has large grains and cooks well. It is generally the most common
• Carnaroli: known as one of the best rice for risotto around, it absorbs oil and fat well, and loses its amido characteristics, creating a creamy risotto
• Roma: another super fine rice with large grains, it’s perfect for the famous “risi e pisi” dish (risotto and peas)

Once you’ve got your rice, have a look at the Riso Risotto blog for a complete guide to making risotto.

Photo | Flickr

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