When purchasing risotto, it is important to know the variety and grade of the rice. The three main varieties are: Arborio, Vialone Nano and Carnaroli. The Arborio variety is a large plump kernel and the best choice for firm risotto. Vialone Nano is a stubby, small grain and your choice for wavy risotto. Carnaroli is a new cross-bred kernel and cooks firm. The four grades of rice based on size, color and consistency are: comune, semi-fino, fino and superfino. The comune is the lesser and superfino is the best quality.
Tip 2:
Without continuous stirring, the risotto will stick to the bottom of the pan. Also, the starches will not be properly released and the creaminess would not be achieved.
Tip 3:
Keep your heat at medium. If the heat is too high, it will cause the rice to harden. If the heat is too low, the risotto will soften and end up being mushy.
