Rice

Three risotto rices grown in the Po Valley in the north of Italy are commonly available in Britain, arborio, vialone and carnoroli, the latter being our own first choice. These types of rice have plump long grains, and more starch than other rice types, and they will therefore withstand the longer slower cooking necessary to properly infuse risotto with the particular flavour you are after. As the rice cooks, starch is released which gives the risotto its creamy texture; the centre of the rice grain remains slightly firm to the teeth – al dente – which is what give risotto its unique texture.