Risotto tends to be more popular and far more widely prepared in the north of the country and requires the right kind of rice. It is not possible to achieve the combination of that essential creaminess, surrounding rice grains that are still slightly chewy and al dente, unless you begin with rice that is starchy enough to give you the right end result.
Arborio, Carnaroli and Vialone Nano are three of the best known and most popular varieties, although there are in fact about 15 different: types of risotto rice still cultivated across the northern regions.
© 2008 Valentina Harris. All rights reserved.