Risotto: Which rice for what?

In Germany, perfectly cooked rice is as fluffy and grainy as possible. In Italy, people have a different idea of good rice dishes. The perfect risotto should be really creamy and slightly runny.

The basic principle of preparation is always the same: the rice is sautéed with onions in butter until translucent. Stirring constantly, the stock is then poured in again and again, which the rice absorbs.

A good risotto must be served at the right cooking point. This is reached when the rice grains are already cooked on the outside but still have a bite on the inside.

To find the perfect risotto rice, it makes sense to look at the consistency and cooking behavior of the different types of rice. In Italy, Arborio, Vialone nano and Carnaroli rice are generally used for cooking. All three rice varieties have relatively large grains with a relatively high starch content. Here is a short product guide with the most important differences:

Risotto with Carnaroli rice

Carnaroli has a relatively oval grain, approx. 8 millimetres long, which retains its shape when cooked. The starch is evenly distributed throughout the grain of rice. After 16 to 18 minutes of cooking, carnaroli produces a creamy risotto that stays al dente for a long time. The grains of rice do not stick together during cooking, so the result always remains firm.

We recommend the carnaroli for the classic Milanese risotto with saffron.

Risotto with Arborio rice (also known as Avorio)

Arborio rice comes from the area around the small town of Arborio in Piedmont. Arborio is the risotto rice that Italians like best. The grains are about the same size as those of carnaroli, but thicker and more bulbous. After 16 to 18 minutes of cooking, the risotto is creamy and creamy and the individual grains of rice still have a bite.

We recommend the Arborio for risottos with tender vegetables such as green asparagus or porcini mushrooms.

Risotto with Vialone Nano

The Vialone Nano, or dwarf Vialone, has a relatively round grain about 5 millimetres in size and is classed as medium-grain rice. As it can absorb a lot of liquid, it produces an extremely creamy risotto. With a cooking time of 15 to 18 minutes, this risotto rice is the quickest to cook.

We recommend the Vialone Nano for hearty, rustic risottos with fried chicken liver or sausage.