Anders Källberg wrote:Lately I have become increasingly fond of risotto, and also more successful in making it myself. Maybe the success in part is due to the fact that I received some high quality rice as a gift.
As far as I know, there are three different rices used for risotto, at least in Italy, namely: arborio, carnaroli and vialone nano. During my recent risotto making I have used the latter two. They seem to have similar properties, the difference mainly being the size of the grains (the vialone nano being smaller, hence the name "nano").
It would be nice to know more about these dfferent rices, both "cold facts", as well as your personal experiences using them. Do you also use them for cooking other things than risotto?
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