this round-grained rice cultivated in northern Italy comes in four categories, classified by size. 1) Riso Comune or common rice, quick-cooking 2) Semifino rices such as vialone nano 3) Fino takes longer yet to cook (15-16 minutes) and has more bite and 4) the largest grain is Superfino such as arborio and carnaroli, both of which can take more than 20 minutes to cook. These rices make very creamy dishes.
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