What to make with rice… Risotto rice

Risotto is a rice dish that originated in Piedmonte and Lombardia, although there are regional variations throughout Italy. With its decadent oozing texture and rich variety of flavors, risotto is now deeply loved across the globe. The main varieties of rice used for risotto are Arborio and Carnaroli. Arborio is widely available, has relatively large grains in comparison to other risotto rice, and results in a thicker, softer risotto. Carnaroli is generally regarded is the finest risotto rice across Italy, and is said to produce risotto with the creamiest texture. The exact texture, from fluid and soupy, to something firmer, will also vary across Italy. What all risotto has in common is the gradual addition of liquid, usually stock, while stirring as the rice cooks. Risotto is usually served as a primo (or first course) – when Italians would eat risotto or pasta. However, there are exceptions – ossobuco is famously served with a saffron infused risotto milanese. From bright spring vegetable dishes, to rich and hearty meat versions, there is a risotto for everyone.

PS don't forget you can also a href="https://app.ckbk.com/search?q=%22risotto%20rice%22&course[0]=Dessert"use risotto rice in sweet dishes? There are several exampes in our rice pudding collection.