Riso al Forno (Baked Risotto) | Tried and True Recipes (2024)

FAQs

What is the best brand of rice for risotto? ›

It's worth noting that while Arborio, Carnaroli, and Vialone Nano are the most commonly recommended types of rice for risotto, there are other varieties such as Baldo and Calriso that can also be used with good results.

This classic Italian recipe is characterized by four main steps—tostatura, sfumatura, cottura and mantecatura—in which the rice is toasted, the wine is added, the rice is patiently stirred, and finally, the dish is finished with butter and cheese.

The history of risotto can be traced back to the 16th century when rice first began to be cultivated in the Po Valley region of Italy. The dish was originally a humble peasant dish, made with leftover rice and broth. However, it gradually gained popularity and became a staple in the diet of the wealthy as well.

Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Carnaroli

Called the “king” or “caviar” of risotto rice, chefs like to use this one for its great flavor and because each grain maintains its shape. It also produces the creamiest risotto and is more forgiving to cook with.

The price is influenced by premium components like Arborio rice and specialty cheeses. Additionally, cooking is labor-intensive due to the constant stirring and attention needed, which has an impact on restaurant prices. The risotto's perceived elegance and indulgence also contribute to its increased cost.

Always use warm stock.

Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

The key, instead, is to undercook the risotto and cool it rapidly to prevent that rice from overcooking, so you can easily finish cooking it later.

Most Italians eat risotto with a fork, but there are areas where you are given a spoon by default to eat it: it happens in Campania, for example, but not only there. It partly depends on convenience and habits.

How do Italians eat risotto? ›

In traditional Italian dining, risotto is eaten with a fork to enjoy its creamy texture and individual grains. Using a spoon is not the typical practice.

Legend has it that a church-sponsored stained-glass colorist was pranked by an assistant in September 1574 when he added a pinch of saffron to his maestro's risotto and the defining recipe Risotto alla Milanese was born. Up until the 18th century risotto included boiled rice as an ingredient.

​For making risotto, avoid any long-grain rice varieties. They are less starchy and are not going to achieve a creamy texture.

The term "risotto" comes from the Italian language. It's derived from the Italian word "riso," which means "rice." The "-otto" part is a diminutive suffix in Italian, often used to indicate something that is smaller or a young version of something. So, "risotto" essentially means "small rice" or "young rice."

Due to the higher fiber content in Arborio rice versus white rice, risotto will have more health benefits, including regulation of cholesterol and positive impacts on heart health.

Carnaroli, known as the “king” or “caviar” of risotto rice, is said to produce the creamiest risotto. It's the preferred rice in most regions of Italy. Vialone Nano hails from the Veneto where it's the prized variety. Slightly less “sticky,” it produces the desirable wavy risotto texture.

Grains range in length from commune to semifino, fino and superfino, which is the longest. The nature of the grain also varies from region to region. The most commonly used risotto rice in the UK is arborio, although Italians may deem carnaroli and vialone nano to be of higher quality.

Typically, you use medium grain varieties, such as arborio, because of their high starch content. However, you can also use varieties like Jasmine to make pantry-friendly risotto! And I prefer Jasmine to white rice because it's less processed and it's a whole grain, so it gives you more fiber and nutrients in general.

You need one of several rice varieties: Carnaroli, Arborio, Vialone nano, Sant'Andrea, Baldo. These have the right consistency, and can release the right amount of starch. Never try to make risotto with a long-grain rice, you need a short-grain variety. Several Japanese varieties also work.