Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rice Alternatives for Risotto

Fine Cooking Issue 48
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Though it’s often listed as the only choice in recipes, Arborio isn’t the only rice you can use to make authentic risotto. Vialone Nano, Baldo, and Carnaroli rices are other I talian short-grain varieties that make terrific risotto, and in some parts of Italy, they’re preferred over Arborio. After trying each of them, I’ve come to adore Carnaroli. It’s a smaller grain than Arborio with a super-high starch content, which means that it can absorb huge amounts of liquid without overcooking, so it gives you the ultra-creamy yet toothsome texture that is the hallmark of a superior risotto.  

The Principato di Lucedio estate near Turin, Italy, produces and exports all these rice varieties to North America. I suggest you experiment with them to find your favorite. Call 877-337-2491 or order online at www.chefshop.com. All varieties come in 1.1-pound bags. Carnaroli is $6, Vialone Nano is $5.25, and Baldo is $4.50 (plus shipping).


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks