What type of rice is traditionally used to make risotto?

The type of rice traditionally used to make risotto is Arborio rice.

Arborio is an Italian medium-grain rice named after the town of Arborio in Piedmont’s Po Valley. Its rounded grains contain a relatively high proportion of amylopectin starch. As the rice cooks slowly in broth, that starch is released, creating risotto’s characteristic creamy texture while the grains remain pleasantly firm at the center.

Arborio is the best-known risotto rice outside Italy, but it is not the only suitable choice. Italian cooks also use Carnaroli, Vialone Nano, Baldo, and Maratelli. Carnaroli is often prized because it holds its shape particularly well, while Vialone Nano absorbs liquid quickly and produces a softer, flowing risotto. Long-grain, jasmine, and basmati rice are poor substitutes because they generally release less of the starch needed for risotto’s creaminess.

Risotto is associated especially with northern Italy, where rice cultivation expanded in the wetlands of the Po Valley. The rice is usually toasted briefly, then cooked by gradually adding hot broth and stirring until tender.