Risotto is an Italian rice dish for which several types of rice, but not all, are suitable. The most important criteria are that the grains should be plump and white. Arborio is the commonest type, carnaroli is considered to produce the best risotto, and vialone nano has a short, stubby grain.
Risottos are best kept simple but can be flavoured with fish and shellfish, poultry, vegetables, ham and other cured meats, and even strawberries.
Risotto rices can be used to make creamy rice puddings.