Which rice to use for risotto?
There are three risotto rices that can be used for this beetroot risotto. Each is a short/medium grain with a high starch content, making them the ideal grain to impart creaminess to the finished risotto.
Carnaroli - the King of Italian risotto rice, carnaroli rice is plump and full of starch but holds its shape and has the perfect bite when cooked. When stirred in the broth, this starch is released to help create the unique creamy texture. In Italy, Carnaroli is widely considered the best rice to use for risotto. This is the rice I used for my beetroot risotto.
Vialone Nano - In the Veneto region of Italy, Vialone Nano grain is popular, again it has a high starch content, is highly absorbent and holds its shape well when cooked.
Arborio - The easiest rice variety to find outside Italy, Arborio Rice is a good contender for risotto, but isn't as robust as Carnaroli or Vialone Nano. Special attention should be paid to ensure the grain doesn't become too mushy and overcooked.
There are other risotto worthy grains - look out for Baldo, S. Andrea, Maratelli, Ribe, and Roma.