Italian Rice Varieties

Worldwide, rice is divided into three major categories: short-, medium-, and long-grain, each characterized by a unique texture and cooking property. Most of the rice varieties grown in Italy are strains of a thick, short-grained variety called japonica (Oryza sativa japonica). Although several of those varieties may be used for risotto, the three best, and most commonly used, are Arborio, Vialone Nano, and Carnaroli. For the purposes of risotto-making, the important distinction between the three lies in their differing percentages of two starches: amylopectin, which binds very effectively and is responsible for the creamy texture of risotto; and amylose, a harder starch that dissolves more reluctantly and is responsible for retaining the firmness of the grain.