There are many types of Italian rice that are used in a variety of dishes, from classic risottos to pasta dishes to soups and more.
Some of the more common types of Italian rice are:
Arborio rice : It is a type of short grain rice that takes its name from the city of Arborio, in Piedmont. It is the most used for preparing risotto because it has a high starch content which gives the dish its creamy texture.
Carnaroli Rice : It is another type of short grain rice similar to Arborio rice, but considered to be of higher quality. It is often used in professional kitchens because it has a firmer texture and greater resistance to cooking.
Vialone Nano rice : It is a medium-grain rice similar to Arborio rice, but with smaller grains and a higher starch content. It is often used for preparing risottos because it absorbs flavors well and has a creamy texture.
Baldo rice : It is a medium-grain rice known for its nutty flavor and firm texture. It's a good choice for dishes that require a firmer grain, such as salads and stir-fries.
Basmati rice : It is a long-grain rice originally from South Asia, but also grown in Italy. It is known for its fragrant aroma and mild flavor and is often used in Indian and Middle Eastern dishes.
Japonica rice : It is a short-grain rice similar to Arborio rice and Carnaroli, but with a higher amylose content, making it more resistant to becoming mushy during cooking. It is often used in sushi and other Japanese dishes.
