There are also varieties: “sticky and non-sticky”. The first are used mainly in Southeast Asia; the second – not sticky – are used to make risotto because they contain little more amylopectin and amylose (type of water-soluble starch) that allow, during the cooking, to form a “cream” with the water and to obtain the famous cooking “all’onda”.

“Golden Rules” – Risotto:

• Choose quality rice: Carnaroli or Vialone Nano.
• Do not wash the rice.
• Use a suitable pan, a copper  pan  is perfect!
• Use Extra Virgin Olive Oil. Prefer oil to butter.
• Do not use margarine
• Toast the rice with Extra Virgin Olive Oil and onion until browned grains become transparent.
• Sprinkle the toasted rice with white wine. For best results you could boil wine for few seconds, to separate the alcohol from the aroma.
• After toasting, add the broth made with vegetables or meat or fish according to the recipe.
• The broth should be kept warm, never let it cool.
• Give the right consistency. The rice should be cooked “all’onda”, it should be creamy.
• Do not mix continuously.
• Incorporate the flakes of butter or Parmigiano Reggiano cheese at the end, after removing the rice from the heat.
• When cooked, cover and let stand for a few minutes.
• Serve on cold plate avoiding decorations
• Never forget that an excellent risotto is the result of dedication and Love.

Rice can be served in various forms using timbale molds. In this case serve on warm plate.