With risotto being such an important part of Italian cuisine, it’s no surprise there’s more than one type of rice used to cook it. Beyond risotto, there’s a whole host of rice dishes enjoyed in Italy, and outside the country Italian rice can be used in innovative ways that go beyond the constraints of the national cuisine.

Whether you’re looking to cook the ultimate risotto or are going beyond Italy’s national rice dish and delving deeper into its regional cuisines, knowing the right rice variety to choose is key. Creaminess, bite, flavour, absorption – all these characteristics vary depending on the grain you choose. Get to know what each of the most prominent varieties can offer you as a cook and make Italian rice your go-to in the kitchen.

This is the most common Italian rice found outside Italy, and is generally the ‘go-to’ for risotto. It’s the one most of us reach for as it is a fantastic all-rounder which provides consistently delicious results no matter what you’re cooing. Plump and pearly, every grain contains heaps of starch which, when released into liquid such as stock, is responsible for giving risotto its signature creaminess. Alongside this, the individual grains still retain their shape and remain distinct, rather than collapsing into the creamy sauce, which gives you the best of both worlds. It’s also forgiving if you cook it for a little too long, still retaining its bite – making it perfect for those who haven’t truly mastered risotto making yet.

When it comes to cooking arborio rice, there a few things you can do to really elevate its flavour and texture. Before adding the liquid used to actually cook the stock, toast the rice in the pan in a little oil. This develops a nutty flavour and results in a better texture when the starch gets released. It’s a great tip when cooking risotto with any kind of rice, but it’s particularly effective with arborio.

If you’re not using arborio to cook a risotto, you’re probably using carnaroli. It’s regarded as slightly superior to arborio because of its perfectly balanced texture. It has a firm bite and chew when cooked, but just enough starch to create a creamy sauce. It’s slightly slimmer and longer than arborio, too, and is often the first grain chefs reach for.

It’s that balance of creaminess and bite which makes carnaroli the chef’s choice. Compared to arborio, this grain releases slightly less starch, so more vigorous stirring and agitation is needed while cooking a risotto. It really shines when used in lighter, more delicately flavoured risottos, such as those including seafood or vegetables, as it produces a creamy finish but allows the grains to be bolder and more prominent in each bite.

A very modern invention, created in the 1990s by crossbreeding Asian black rice with Italian wholegrain risotto rice, riso nero is a deep purple with a chewy texture. The nutty, earthy flavour means it can stand up to bold flavours, and is the perfect example to show that Italian rice doesn’t always mean risotto.

This is not a grain which releases starch while cooking. Instead, it retains a firm, distinct shape and texture which makes it a natural inclusion in salads and side dishes. It is also commonly paired with fish and shellfish, as it adds a pop of dramatic colour, a bold chewy texture and a mildly nutty flavour that pairs with delicate seafood perfectly.

Despite being a wholegrain variety, riso nero only takes a few more minutes to cook compared to milled rice as it is parboiled via steam before it’s dried and packaged. That makes it just as suitable for speedy weeknight dinners when you don’t have the full 30 minutes needed to cook regular wholegrain rice varieties.

The three varieties above make up the vast majority of Italian rice, but there are lesser-known varieties found in Italy too. There’s Vialone Nano, a short, round grain prized in Veneto. There’s Sant’Andrea, from Piedmont, used to make the local rice dish panissa. There’s Roma and Baldo, similar but ever so slightly different to Arborio. Scratch the surface and there’s so much more to Italian rice than you might think. Knowing the differences ensures your dishes will shine every time.