Risotto & Rice

The rhythmic stirring with the wooden spoon, the slow absorption of the hot broth, the second when the rice transforms from dry to creamy. Risotto is perhaps the most meditative form of Italian cuisine – and the rice determines whether it succeeds.

Carnaroli – The King of Risotto Rice

Carnaroli absorbs a lot of liquid while remaining al dente and is considered by many to be the ideal risotto rice. Most good batches come from Piedmont and Lombardy.

Arborio and Vialone Nano

Arborio yields a particularly creamy risotto with a classic texture. Vialone Nano from Veneto has a shorter, thicker grain and remains al dente even with longer cooking times.

A good risotto tastes delicious on its own – with butter and Parmesan, it's complete.

Ready-made Risotto Mixes

For evenings when time is short, there are pre-mixed risottos with porcini mushrooms, truffles, or saffron – prepared so that all that's missing is broth and stirring.

Here you will find risotto rice, specialty varieties, and risotto mixes – sorted by type and origin.