Arborio risotto rice

Usually not: rinsing washes away surface starch, which helps give risotto its creamy texture. Tip the rice straight into the pan to toast it.

After toasting, add hot stock a ladle at a time and stir often; it usually takes about 16–18 minutes to become tender but still slightly firm in the centre. Start tasting a few minutes before the end, as the grains should not turn mushy.

Stir the dry rice into softened onion and butter or olive oil over medium heat for about 1–2 minutes, until the grains look glossy and their edges turn translucent. Add wine if your recipe uses it, let it mostly evaporate, then begin adding hot stock.

Use it for baked risotto, arancini (stuffed rice balls) and rice pudding. For arancini, chill cooked risotto until firm, shape it around a filling, coat it in breadcrumbs and fry until golden.

Yes. Both are starchy Italian rice varieties used for risotto; Arborio tends to soften more readily, so keep an eye on it and stop cooking while the centre still has a little bite.

They are close alternatives for risotto: Avorio has 358 kcal and 6.7 g protein per 100 g, while Arborio has 378 kcal and 6.4 g protein. Both are starchy short-grain rice; cook until the grains are tender with a slight bite.

Cool it promptly, ideally within an hour, and refrigerate it in a covered container. Use it within 24 hours and reheat it only once, until steaming hot throughout; chilled leftover risotto is also handy for making arancini.