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In Italy we grow and use different kind of rice, according to the recipe. For best "risotto" choose CARNAROLI or VIALONE NANO. They both tend not to overcook, the first one has longer grains and is perfect for less creamy risotto (such as those with meat), the second one has more starch, so the final result is a softer and creamier dish, perfect for vegetable risotto. Vialone Nano is used also for SUPPLI' (rice and mozzarella balls) or rice ring (TIMBALLO, filled with different sauces, eaten as a first course). We also use ARBORIO, for different dishes, including cold rice salad, so popular in summertime all over the Country, ROMA, very similar to Carnaroli in usage, ORIGINARIO, perfect for soups or puddings, because it becomes very soft easily and melts with the dish.

Unfortunately I have no information on the hundreds kind of rice available all over the world. Hope it helped

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