There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest).

Read more: Storage Mistakes That Are Ruining Your Food A classic Italian dish, risotto is, at its heart, comfort food. This ...

Bring it to a boil on the stovetop then let it simmer as you make the risotto. By slowly adding the hot stock little by little to the rice, you’ll slowly draw out the starches from the rice ...

On the other hand, risotto is a dish made from a specific type of rice, typically arborio, toasted and slowly cooked. This ...

Bring the broth to a simmer in a saucepan over medium heat and keep warm over low heat. The rice will absorb warm broth more efficiently than it will with ice-cold liquid. Melt the butter in a ...

One of our favorite recipes showcasing black rice is this striking risotto, served with a golden butternut squash puree and creamy burrata—it's a flavorful meal that tastes even better than it ...