Carnaroli
Must-SeePiedmont/LombardyWhere/Type
The king of risottoKey fact
High starch, firm grain, creamy result. Chefs' choice for perfect risotto. Grown in the Po Valley paddies.
Arborio
Must-SeePiedmontWhere/Type
The everyday risotto riceKey fact
More common and affordable than Carnaroli. Slightly softer grain. The default supermarket choice.
Vialone Nano
Must-SeeVenetoWhere/Type
The Venetian choiceKey fact
IGP-protected, semi-fino grain. Essential for risotto all'onda (wave-like, looser) Venetian-style. Grown near Verona.
Riso di Grumolo delle Abbadesse
Must-SeeVenetoWhere/Type
Heritage varietyKey fact
A rediscovered ancient variety — nutty, chewy, extraordinary in risotto. Very limited production.
Riso Nero Venere
Must-SeePo ValleyWhere/Type
Black riceKey fact
Aromatic black rice — wholegrain, nutty, dramatic colour. Used in salads and modern dishes. Originally from China, now Italian-grown.
💡 Pro tip: Carnaroli is genuinely better than Arborio for risotto — the starch content creates creamier results while the grain stays firm. Spend the extra euro.
Where to start
Buy Carnaroli rice from a producer in the Vercelli or Pavia area — the Po Valley paddies are Italy's rice heartland.