Risotto Rice

Risotto rice is a short-grain rice used to make the traditional Italian dish of risotto. It has a higher starch content than other types of rice, which makes it stickier and more creamy when cooked. It’s easy to use, but knowing which type of risotto rice to choose for your dish can help you make the best risotto possible every time.

Types of Risotto Rice

The three most common types of risotto rice are Carnaroli, Vialone and Arborio.

Arborio is the most common type with a lower starch content and a creamier texture.
Carnaroli has more starch and a drier texture when cooked. It requires more stirring while cooking to avoid lumps or scorching at the bottom of your pan.
Vialone - a plumper, fluffier rice.

What is the best risotto rice?

Aquerello aged risotto rice is the best risotto rice you can buy.

The ageing process makes the gains less water-soluble, meaning they absorb more liquid without breaking down, so you never get a ‘mushy’ risotto.

How do I make perfect, creamy risotto?

Making the perfect risotto is all about timing. The rice needs to be cooked just right so that it absorbs the liquid evenly and doesn't turn into mush. Follow some of our favourite recipes to achieve the perfect silky smooth risotto texture