Ciao Irooni - of more importance than the rice is the TYPE of risotto you will cook and stock. Fish or not ? Carnaroli Rice is much better suited to shellfish and squid / black ink risotto while Arborio works well with vegetables. Limit the solid ingredients to a maximum of 2 types. Spend twice the time on making the stock and when ready to go, love and nurture the "soffritto" - a base of finely chopped onion,celery and mushroom or carrot. The "tostatura" of the rice - adding to the pan and toasting for 4 mins makes the risotto nuttier. And never, ever use cream !
It will take 19 minutes to cook and keep the stock boiling.
Finally , no matter what you make and how you do it , a risotto is not a risotto without the mancetatura : when finished, turn off the heat, add a good lump of butter and grated Parmesan cheese (gallery Lafayette has original PDG) , stir well, oh on a lid and mix a gin and tonic. By the time you had your second gulp, it's ready.
Unsolicited advice I know ladies, but after 15 years of Italian andnSpanish criticism of my risotto and paella , I reckon I know pretty much what there is to know. ( first husband was Italian, second Spanish) will marry a scot next - easierb no ?
Mmmm, nice! My only (unsolicited!) advice would be to use a number of different mushrooms to give it a really unique texture. Shitake, swiss, enoki, portabella, oyster mushrooms, use all different ones to make up the grams you need!
Yes, arborio is the type. I live in Doha but when in Dubai I regularly bought it at Spinneys and the other usual suspects. What type are you making? Risotto's my favourite food ever :)