Risotto 101, most chefs use the WRONG rice....

As a young chef in the 90’s I mastered Risotto. I was known as the Risotto King in several places I worked like The Greenbrier & The Broadmoor.
​
I have always been fascinated with researching my food ingredients. And back before we had the world wide web at our finger tips I would read book after book. Well I found that most famous chefs were not using Aborio rice. I even worked with a chef who spent the winter in Alba, Italy and confirmed this. Aborio rice is the number one selling rice for Risotto in America but not in Italy. There are indeed 5 types of rice that are used for Risotto. Arborio being the least desired by these established chefs. All 5 rices are medium to short grain and have a high proportion of amylopectin, a type of sticky starch that’s responsible for the trademark creamy texture of risotto. But Arborio has the least. So what rice is the best…..

I always used Carnaroli or Vialone Nano. This is the rice Italians use. Carnaroli is the “king” or “caviar” of Italian rices. It makes the creamiest Risotto of all the rices. It was always my first choice. Vialone Nano also makes an incredible creamy Risotto but wasn’t available as much. I would drive vendors crazy in Colorado and have them special order me Carnaroli. I think they thought I really didn’t know what I was doing LOL.
I don’t make much Risotto these days because of the very very high fat. True Risotto will be creamy and non-shapeable. It will settle in the bowl. That is because there is lots and lots of butter in it. I do make a version where I substitute sweet potato puree and a little EVOO for the heaps of butter that are meant for the dish.
Just thought I wold share some food facts. Thanks for reading :) Give it a thumbs up if you liked it. And yes I’ll make Risotto soon.