Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the aldente texture. For this recipe I used Arborio, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey.