Risotto rice recipes
Stubby and white, Italian risotto rice comes in several varieties ranging from short to medium-long grain.
This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas.
Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt.
More risotto rice recipes
Buyer's guide
There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest). There are numerous varieties, too. Arborio is the best known variety outside Italy, but the more expensive Carnaroli and Vialone Nano are the most highly regarded in the country. Other lesser known varieties include Roma, Baldo, Ribe and Originario.
Storage
Stored in an airtight container, risotto rice will keep for several months.
Preparation
Risotto is made by gradually adding ladlefuls of stock to the rice as you simmer it, until the grains have absorbed all of the liquid and become plump and glossy. There is no need to soak the rice before use.
