The luxurious, creamy texture of a good risotto depends on using the right kind of rice. Italians have several varieties of risotto rice from which to choose, but the best for our opinion (and not only for us) is surelly Carnaroli.
It is the preferred risotto rice in almost all regions of Italy. It's said to produce the creamiest risotto, yet it's more resistant to overcooking than other varieties.
All risotto rices have a couple of things in common. They have plump, medium to short grains and, more important, they all have a high proportion of amylopectin, a type of sticky starch that's responsible for the trademark creamy texture of risotto. This particulars reach the top in Carnaroli rice.
