With the permission of pasta and pizza, risotto is the other great dish of Italian cuisine. And, like its two companions in battle, it is often mistreated by both amateurs and professionals who sin by giving it an excessively dense and pasty texture. Choosing the best rice is the first step to get the cooking right of a good risotto in the Italian way.
In WTP we are great fans of risotto recipes in all its variants, since it is not only about a specific dish, but also about a technique or specific way of cooking rice. And it differs enormously from the preparation of sticky or soupy rice, although it may seem that they share many similarities.
a risotto should never be a thick lump rubbery, more similar to a cement plaster than a delicate plate of rice with the grain at its point. And depending on the specific recipe or regional specialty, it can be drier or creamier. Regardless of the ingredients chosen, the type of rice is key, and knowing its peculiarities will allow us to embroider the preparation with a little practice.
How should rice be for risotto?
We already know that, among the enormous variety of types of rice, we basically distinguish between those of round grain and those of long grain. It is the first, usually shorter, that interest us in the art of risotto.
We talk about rice japonica variety, which tend to stick together when cooked because they contain a greater amount of starch. Bomba, senia or balillax sollana are perfect round rice for paellas and the like, as well as rice for sushi. There are shorter and longer ones, although they will not be as fine as long-grained ones, such as jasmine or basmati.
What interests us about starch of rice are two molecules, amylose and amylopectin; the more amylopectin, the creamier the sauce will be and the more tender the grain, without overcooking. Because to avoid those pastes that tarnish the good name of the risotto, the cooking point is essential; neither raw nor overcooked, it must be al dentewith a slightly firm texture in the center.
To do this, the grain must have been able to absorb the flavors of the broth and the other ingredients, releasing that starch that gives creaminess and cohesion to the whole, but keeping your drive and a light bite. And although we could obtain a decent result with a good bomba, we will achieve the best results with more specific risotto rice.
The fact that they have a specific name or are produced in Italy does not guarantee 100% that they are quality rice. Many varieties of rice are grown and produced on Italian soil, best and worst quality, thus depending on the producer and the brand. We have no choice but to bet on the most premium or keep trying at home until you find one that you like and know how to work well.
The best rice for risotto
Five varieties stand out:
arborio rice. It is the most common inside and, above all, outside of Italy, very easy to find today. It is usually cheaper but it is also easier to err with your technique. It has very little or practically no amylase, therefore it provides extremely creamy risottos, but also easily overcooked. It requires greater attention in cooking and mastering the times.
carnaroli rice. Also relatively easy to find outside of Italy, although less present in smaller supermarkets, it is the best option if you do not want to invest too much budget. It has a balanced proportion of starch, offering a less delicate cooking in which it is easier to find that point of firmness and sweetness.
Vialone nano rice. Very similar to carnaroli but with slightly less amylopectin, which leaves us with a risotto with a less compacted and more fluid, smooth texture. It is very typical in Veneto risottos.
maratelli rice. It is a natural hybrid that emerged at the beginning of the 20th century, rounder and more pearly, small in size, very resistant to prolonged cooking.
bald rice. It has a longer and somewhat thicker grain, standing out for its high absorption capacity without going over. It offers very tasty and creamy risottos, less prone to overcooking.
For universal generic risottos, which adapt to any recipe, it is recommended to bet on one of these rices but with a medium or large sizewithin the japonica variety, especially if we are more of moving the pan a lot and stirring in its preparation, so that it resists shaking without breaking or going over, also if we are going to add larger ingredients.
Recipes to use rice for risotto
Vegetable or vegetarian risottos
Melt half the butter in a saucepan and sauté the onion over low heat until translucent. Add the zucchini and rice and we sauté couple of minutes. We salt and pepper
Add the wine, raise the heat and let the alcohol evaporate before adding the hot broth, slowlystirring all the time, and waiting for the rice to absorb the broth before adding more.
At 15-16 minutes we prove the point to make sure it’s al dente or cook a couple more minutes. We remove when the grain is tender on the outside and slightly hard on the inside. We finish adding the cheese and the rest of the butter. Stir to incorporate and wait five minutes before serving.
Fontana FORMIELLO Carnaroli Rice – For Risotto 1kg
Gli Aironi, Arborio rice – 1000 gr.
Risottos with meat and seafood
Photos | iStock – Unsplash – Javier Lastras
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