About Arborio
Risotto inverts every rule on this page: no rinse (the surface starch builds the cream), no fixed ratio (broth goes in ladle by ladle), and constant stirring releases the starch gradually. Carnaroli holds its bite better than arborio ("the king of rices" in Italy); vialone nano makes the Venetian creamier style. The final texture target is all'onda — waves that flow when you shake the pan.