Cooking and Baking

Rice for Risotto

What type of rice do you use for risotto?

I personally use Carnaroli and Vialone nano. Both of these types of rice give me a far better result than Arborio. The best thing about Carnaroli is that it is almost impossible to overcook. The rice stops cooking as soon as you remove it from the fire. The best thing about the Vialone nano is that its extremely fast to cook. It can be ready in around 10 minutes.

From the talks and recipes I have read so far I can see that most of you use Arborio. Is it because you like it better than the other two varieties, they're more expensive or is it because it is not available in your local supermarket?


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