• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Tips Tricks and Information

    Angela @ BakeItWithLove.com · Leave a Comment

    Best Rice for Risotto

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    Jump to Recipe
    Pin image with text showing a wooden spoon with risotto rice in it and some scattered around.

    The best rice for risotto are the varieties that have a high starch content in order to achieve that wonderfully creamy texture! If you want the best possible dish, you need to have the best ingredients to start. Here's a list of all of the types of rice that will make a perfect serving of risotto!

    Best Rice for Making Risotto

    Is there anything better than a warm and comforting bowl of risotto? While this dish is not difficult to prepare, it does matter what type of rice you choose to cook with!

    At its core, risotto is simply rice that is cooked in broth. However, the starch content of the kind of rice you use is incredibly important because it gets rubbed off during all of the constant stirring. This then thickens the broth, making the wonderfully creamy texture that we all know and love!

    Square image showing a wooden spoon with risotto rice in it and some scattered around.
    Jump to:
    • Best Rice for Making Risotto
    • What Rice Varieties Can I Use For Risotto
    • Risotto Rice Substitutes
    • ❓ FAQ
    • 📖 Helpful Cooking Guides
    • 📋 Recipe
    • 💬 Comments

    What Rice Varieties Can I Use For Risotto

    The best rice used for making risotto has a high amylopectin layer on the outside of the kernel, the translucent portion of the grain. The inside of the kernel has a high amylose content. Amylopectin and amylose are the two pectins that combine to make the starch that is needed for a great risotto!

    Additionally, the grain size needs to be short to medium in length and relatively thick.

    If you love risotto and want to perfect your cooking technique, make sure to check out my ultimate guide to cooking risotto!

    Arborio

    Arborio is the most readily available short-grain Italian rice available to us here in the United States. It is available for purchase at most grocery stores and supermarkets in the rice aisle.

    Arborio rice has a large, rounded grain with high starch content. The rice readily absorbs the liquid added to the risotto.

    Brown Arborio rice can also be used for risotto, but since the bran and fiber are still contained in the grain, the results will not be as creamy as the classic risotto using short-grain white rice (like white Arborio).

    Carnaroli

    Carnaroli is argued by many to be the best rice variety for making superior creamier risotto. It is medium-grain Italian rice that is more forgiving when cooked.

    The rice retains its al denté texture (without getting mushy) easier than our more commonly available Arborio and also Vialone Nano. Carnaroli and Vialone Nano also have a higher starch content than Arborio.

    Vialone Nano

    Vialone Nano is medium-grain Italian rice that is also one of the best rice varieties for risotto. It holds its shape well while absorbing liquid quickly for a shorter cooking time than Carnaroli.

    Maratelli

    Maratelli is medium-grain Italian rice that holds its shape well when used for risotto. It is more forgiving rice when overcooked.

    Maratelli, Carnaroli, and Vialone Nano are considered the three best rice for risotto.

    Padano

    Padano is a rounded medium-grain Italian rice that absorbs liquid well and is also popular in Italian soups as well as risottos.

    Roma

    Roma is an Italian rice that absorbs large amounts of liquid well for risottos and timbales.

    Newer Varieties

    These are the main types of short to medium-grain Italian rice that are high in starch content and widely used in making risotto.

    Other kinds of rice include Baldo, which is a newer variety of rice. Baldo also has a shorter cooking time, but I have only seen it available for purchase in specialty shops and online.

    Cal Riso rice is also a new rice variety, a hybrid of Californian and Italian rice developed in California.

    I hope to see this one more readily available in stores, but at this point, I have only found it in whole foods stores and from Bayliss Ranch of CA. *I have also seen this rice variety called Calrose, however, 'Calrose' is also an Asian rice name.

    Risotto Rice Substitutes

    Can you use white rice for risotto? I wouldn't try with long-grain white rice! The starch content is not the same, and the grains are composed of more amylose than amylopectin.

    This means that white grain rice kernels are more suited to being separate than creamy.

    Here are some substitutions that do work:

    Bulgar Wheat, also known as cracked wheat in the United States, is a whole wheat grain product from ground wheat berries. It's a super healthy risotto option and adds a delicious nutty flavor.

    As well as Brown Rice, Sushi Rice, Quinoa, Valencia Rice, Israeli Couscous, Farro, and Pearled Barley.

    ❓ FAQ

    Can You Use Any Type Of Rice For Risotto?

    Nope! You need to specifically use a variety of rice that is short or medium in length with high starch content. This is what creates the thick sauce that risotto is known for!

    What Can I Use Instead Of Arborio Rice For Risotto?

    Carnaroli, Vialone Nano, and Maratelli are all great options for making risotto if you don't have any arborio on hand!

    What Is The Most Popular Rice For Risotto?

    Arborio is the most popular rice for making risotto as it is easily found in any grocery store and yields great results!

    Now that you know the best rice for risotto, what kind are you going to make first? Leave a comment down below and let me know your favorite types of risotto!

    📖 Helpful Cooking Guides

    • Best Type of Meat for Meatloaf - Make sure you start off with the right meat in order to make a meatloaf that is moist, juicy, and firm!
    • Best Potatoes for Baked Potatoes - The best potatoes for baked potatoes are the ones that yield an extra fluffy interior with a crisp exterior!
    • Best Cheese for Burgers - For the ultimate cheeseburger, make sure you use the right kind of cheese!
    • Best Cheese for Macaroni & Cheese - Not all cheeses melt the same, and for mac & cheese you'll want to use a variety that will give you an ooey-gooey bowl of perfection.
    • Best Potatoes for Mashed Potatoes - For mashed potatoes, you'll need to choose either a Yukon gold or a russet!
    • Best Way to Reheat Steak - This guide will show you how to reheat your leftover steak without drying it out!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image showing a wooden spoon with risotto rice in it and some scattered around.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 2 reviews

    Best Rice For Risotto: Parmesan Risotto (+Other Rice Varieties)

    The best rice for risotto are the varieties that have a high starch content in order to achieve that wonderfully creamy texture! If you want the best possible dish, you need to have the best ingredients to start. Here's a list of all of the types of rice that will make a perfect serving of risotto!
    Author | Angela
    Servings: 4 servings
    Calories: 308kcal
    Prep 5 minutes
    Cooking 20 minutes
    Total Time 25 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 4 cups chicken broth (heated to a low simmer in a saucepan)
    • 1 tablespoon olive oil (extra virgin)
    • 1 cup Arborio rice
    • ¼ cup shallots (or white onion - finely minced)
    • 2 cloves garlic (finely minced)
    • ¼ cup dry white wine (up to ⅓ cup - I used Pinot Grigio)
    • 2 tablespoon butter (salted, in 1 tablespoon pats)
    • 2 tablespoon Parmigiano Reggiano cheese (plus more for garnish when served, if desired)
    • salt & pepper (to taste)

    Instructions

    • Bring a large skillet or frying pan to medium heat. Add olive oil, then add garlic and shallots. Cook until softened, about 1-2 minutes.
    • Add your Arborio rice and cook the kernels, stirring occasionally, for about 1-2 minutes.
    • Add the dry white wine and cook for one minute, stirring frequently.
    • Add one cup of the broth and stir occasionally while the rice cooks and absorbs the liquid. Ladle in additional amounts initially in approximately ½ cup portions. Allow the rice to absorb the liquid as added.
    • When your rice has cooked for about 15 minutes, the rice will slow down on absorbing the liquid when added. Use smaller ¼ cup portions as you near the end of the cooking process.
    • You are looking for an al dente texture to your rice, and I start checking for this at the 15 - 16 minute mark. Test an individual rice grain for the soft texture that still retains a semi-firm core to the grain.
    • Once your rice has reached an al dente texture, remove the risotto from the heat and add the butter and Parmigiano Reggiano. Stir to combine and serve on warmed plates with additional freshly grated Parmigiano Reggiano cheese, if desired.

    Nutrition

    Calories: 308kcal (15%) | Carbohydrates: 44g (15%) | Protein: 6g (12%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 17mg (6%) | Sodium: 954mg (41%) | Potassium: 286mg (8%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 197IU (4%) | Vitamin C: 18mg (22%) | Calcium: 52mg (5%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best rice for risotto, Parmesan Risotto
    Course Appetizers, Dinner Recipes, Side Dish
    Cuisine Italian
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Irish Whiskey
    Chicken Hearts »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Breakfasts

    • Square image of baked French toast muffins.
      Baked French Toast Muffins
    • Square image showing quiche Florentine.
      Quiche Florentine
    • Square image of cinnamon apple bread sliced and on a white plate.
      Cinnamon Apple Bread
    • Square image of a stack of pancakes made without eggs.
      Pancakes Without Eggs
    • Square image of a slice of coffee cake.
      Coffee Cake
    • Square image of copycat egg McMuffins.
      Egg McMuffin
    • Square image of sun dried tomato quiche.
      Sun Dried Tomato Quiche
    • Square split image showing ideas for Saturday breakfast ideas.
      Saturday Breakfast Ideas

    Dinner Ideas

    • Square split image showing different recipe ideas for what to have with corn on the cob.
      What To Serve With Corn On The Cob
    • Square image of grilled BBQ chicken breast.
      Grilled BBQ Chicken Breasts
    • Square overhead image of a plate of slow cooker goulash.
      Slow Cooker Goulash
    • Square image showing grilled baby back ribs.
      Grilled Baby Back Ribs
    • Square image of Million dollar spaghetti casserole.
      Million Dollar Spaghetti Casserole
    • Square image showing moo ping Thai bbq pork skewers.
      Moo Ping (Thai BBQ Pork Skewers)
    • Square image of smoked Gouda mac and cheese in a white bowl.
      Smoked Gouda Mac and Cheese
    • Square image of cream of mushroom pork chops on a plate over rice with zucchini on the side.
      Cream of Mushroom Pork Chops
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love