RISOTTO RICE

                                                           RISOTTO RICE

To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It comes in various forms and is usually very pale in color, stubby and smooth in texture. Grains range in length from commune, to semifino, fino and superfino, which is the longest. The nature of the grain also varies from region to region. The most commonly used risotto rice in the UK is Arborio, although Italians may deem Carnaroli and Vialone Nano to have a higher quality. Other varieties include Roma, Ribe and Baldo. Other long grain rice should be avoided- semi-round risotto rice absorbs liquids and flavours and releases starch far better, giving risotto its characteristic texture.

Availability

Risotto rice is a store cupboard ingredient that is farmed all year round and imported regularly meaning it can always be bought in the UK and never goes out of season.

Choose the best

Risotto rice produced in Italy is the superior product. If buying a supermarket own brand ensure that it has been imported.

Prepare it

Keep the rice in a cool, dry, dark place until ready for use. Ensure it is covered with a lid or in sealed box. The rice does not need washing before use.