When I learned about the existence of risotto online, I thought to myself:
Is this the Italian version of our Filipino dish, arroz caldo?
Huge mistake. I used a locally-made glutinous rice to whip up risotto and the dish ended up being too gluey and not creamy at all.
That’s when I realized not all rice is created equal when it comes to risotto!
It’s a “use-this-rice-or-else–” scenario.
So, if you don’t want this amazing comfort dish to fail, only use the right type of rice for risotto!
Why You Shouldn’t Rinse Rice For Risotto
I’m a firm believer that you should rinse rice before cooking.
But in risotto’s case, you should NOT.
Rinsing the rice, for the most part, is done to remove the excess starch from the grains.
If you’re eating rice plain, for example, this step is crucial to make sure it’s fluffy and separated.
However, when cooking risotto, you’ll need your rice to be as starchy as possible to achieve risotto’s peak creaminess.
Hence, for all the rice varieties mentioned below, remember not to rinse the rice!
Best Rice Varieties for Risotto
Wondering what kind of rice for risotto is the best?
Well, for this dish, two rice varieties are actually equally as good: Arborio and Carnaroli rice.
Let’s uncover why each of these rice varieties is perfect for risotto.
Arborio Rice
Arborio rice is the most popular rice for risotto both in Italy and the rest of the world.
And for many good reasons.
Not only does it create very creamy and delicious risotto, but it’s also a very forgiving ingredient.
Once, I accidentally lost track of time and cooked my risotto longer than needed.
But since I used Arborio rice, the dish still turned out incredibly tasty!
Not to mention, this rice is readily available, making it perfect for home cooks who want stress-free grocery shopping experiences.
Here are more reasons to use Arborio rice for risotto:
High Starch Content: Creaminess is the hallmark of risotto. So, Arborio rice’s high starch content is the leading reason why it’s one of the best rice for the dish.
Very Absorbent: Arborio rice absorbs both liquid and flavor well. This helps you make risotto, which is a delightful flavor bomb from the first bite to the last.
Perfect Texture: The perfect risotto is one that’s creamy yet still has rice grains that are slightly firm to bite. Al dente just like pasta. Luckily, that’s exactly how Arborio rice turns out once cooked.
Carnaroli Rice
I almost always use Arborio rice for risotto.
But for special occasions, I love using Carnaroli rice for the dish. My secret risotto weapon to impress a guest or two!
You know how Arborio rice creates creamy and rich risotto?
Carnaroli rice can take those elements to the next level.
How?
Here is Carnaroli Rice’s long list of credentials for risotto:
Higher Starch Content: Compared to Arborio rice, Carnaroli rice is even starchier, providing superior-level creaminess.
Better Texture Retention: It’s even easier to achieve the ideal al dente texture for risotto with this rice variety. No need to worry even if you have to extend the cooking time.
Enhanced Flavor Absorption: With its larger rice grains, Carnaroli can absorb more flavor than Arborio rice, creating a richer, more flavorful risotto.
Get Ready to Stir Up Creamy Perfection
When using Arborio rice or Carnaroli rice for risotto, it’s almost impossible to mess up.
Just make sure, once again, to never rinse your rice and to stir the dish constantly.
In no time, you’ll have stirred up the best creamy and flavorful risotto ever!
No-fuss Risotto for Two
The perfect recipe for those random risotto cravings that hit you out of nowhere.
Ingredients
- 7 cups of chicken broth
- 4 ounces of white wine
- 4 tablespoons of butter (divided)
- 1 tablespoon of oil
- ½ cup of sliced mushrooms
- ½ cup of onions (chopped)
- 2 cloves of garlic (minced)
- 1/2 teaspoon of salt (or according to taste)
- 1 cup of raw Arborio rice
- ½ cup of parmesan cheese (grated)
Instructions
- In a large saucepan over low heat, bring the chicken broth to a simmer.
- In a separate 10-inch skillet over medium-high heat, melt 2 tablespoons of butter.
- Add the mushrooms to the pan and let them cook for a minute.
- Incorporate the chopped onion, garlic, and salt. Stir occasionally for another minute.
- Stir in the Arborio rice. Continue stirring for about 2 minutes.
- Pour the wine into the pan and let it simmer until the pan barely has liquid left.
- Add ½ cup of the hot broth to the skillet. Stir occasionally until the rice absorbs most of the liquid (2 to 4 minutes).
- Continue pouring in the broth ½ cup at a time in the same manner until you use up all the broth (20 to 30 minutes).
- Stir in the parmesan cheese and the rest of the butter.
- Remove the risotto from the heat. Taste and season according to taste.
- Top it off with your favorite protein if preferred! I love adding sautéed shrimp.
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