FOOD: THOSE CEREAL THRILLERS

Aug 19 2007 Michael Kilkie

There are a few varieties of risotto rice. What they have in common is that they are able to absorb stock and plump up while the starch they contain helps give the risotto its velvety texture. The most common varieties to be found here are arborio, carnaroli and vialone nano. Risotto rices are also good if you're making rice pud as you need a rice that will absorb the milk or cream and these are ideal.