Risotto Rice

GrainRiceShort-grain RiceStarchyNeutralCreamyMildButtery

Nutrition (per 100 g)

Calories: 360
Protein (g): 7
Fat (g): 0.6
Carbs (g): 79
Fiber (g): 1
Sodium (mg): 2

Approximate values for uncooked white risotto rice (e.g., arborio/carnaroli); cooked values per 100 g are lower due to water absorption.

Storage

Room temp: up to 720 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Risotto rice refers to Italian short-grain varieties—primarily Arborio, Carnaroli, and Vialone Nano—prized for their high amylopectin content. The rounded, pearly grains release surface starch as they cook, creating a creamy emulsion while retaining a tender, al dente core.

For best texture, toast the rice (tostatura) in fat, deglaze with white wine, then add hot stock gradually while stirring to build creaminess. Beyond classic risotti, these varieties excel in arancini, binding croquettes, and richly creamy rice puddings.