Risotto rice

The secret to a good risotto isn't only the technique, it's the grain. You need a medium grain rich in starch, one that releases it little by little as you stir, wrapping the dish in that silky cream that defines risotto without the grain ever falling apart.

The result is rice that is creamy on the outside and firm at the centre, the al dente point that sets a restaurant risotto apart from an ordinary one.

Unlike long grain rice, which stays loose and dry, risotto rice embraces the stock and the other ingredients. Its high starch content is exactly what you need to bind the sauce with no flour or shortcuts, stirring and adding hot stock a ladle at a time until it's just right.

It's the base for a mushroom, parmesan or seafood risotto, but also for creamy Spanish-style rice dishes that welcome that silky finish.

We select medium grain varieties ideal for risotto so you can achieve trattoria creaminess in your own home, wherever you live. Order it and receive it anywhere in the European Union with fast, secure shipping.