42 AWW FOOD • ISSUE TWENTY-ONE
Italian classic
WHICH
RICE?
Arborio, carnaroli and
vialone nano are all
short−grain rices
suitable for making
risotto. We grow
arborio rice in
Australia, as well as
import it from Italy,
along with carnaroli
and vialone nano.
Risotto rice is
round−grained with
an opaque centre. It
absorbs a large
amount of liquid,
releases starch to
form the creamy
texture of a risotto
and retains its shape
during cooking.