Risotto is a traditional northern Italian dish, as this is where the rice is grown – you can see paddy fields in Piedmont around Vercelli and Novara, as well as in other areas like Pavia in Lombardy on the flat plains of the Po Valley. This is a short grain rice with an amazing ability to absorb liquid and flavour while releasing starch to thicken the creamy end result.
There are at least 13 different varieties of risotto rice in Italy, with the three most widely exported being Arborio, Carnaroli and Vialone Nano, which we have gathered here. A few tips for success: use a heavy-based pan to make your risotto to reduce the likelihood of sticking. Toast your rice grains before you add the stock by sautéing them in hot butter or oil to firm up their exterior and prevent them from turning to mush as they cook. Use good, flavoursome stock and keep it hot in a pan over a simmering heat as you add it gradually to your risotto rice. Never rush, and don’t stint on the butter at the end of the process – the mantecatura gives a luxurious gloss to the finished dish!
EDITOR’S CHOICE