The classic risotto rice from Piedmont in northern Italy. It absorbs a lot of stock without becoming too soft. The grains are short and quite plump, translucent at the edge with a white hard core, which is what produces the distinctive creamy risotto texture with an ‘al dente' or chalky bite. Carnaroli rice is also a premium risotto rice which has slightly longer grains.
How to cook
To make a basic risotto, sauté an onion in a little butter until translucent. Add the rice and stir for a minute or two to help create a nutty flavour. If planning to add wine, do so now, allowing it to be absorbed. Then add well-flavoured boiling stock one ladle at a time, stirring constantly until the rice releases its starch and becomes creamy. Generally 1 cup of rice will absorb 3 to 4 cups of stock. When the rice is cooked it should be creamy, but slightly firm to the bite (al dente). Add butter and grated Parmesan to taste, or try in a delicious vegetable risotto.