The Australian Women’s Weekly Food Magazine
DID YOU KNOW?
A sticky, short-grain rice full of starch is necessary for risotto recipes, where the rice is cooked slowly in a creamy broth. While the most-used rice variety is arborio, other suitable options include carnaroli and maratelli. The key to a perfect risotto is to be a good stirrer, because the grains tend to stick, not just to each other but also to the pot.