Not feeling the mainstream? Meet Baldo, a lesser-known Italian grain that’s incredibly forgiving for beginners. It’s stickier than Arborio but less prone to turning into wallpaper paste. And Roma is another solid option, though it tends to be softer—great for a rustic, no-fuss weeknight dinner.
Honestly, if you’re just starting out, grab a bag of Arborio. It’s the gateway drug. But if you want to impress your foodie friends, make the leap to Carnaroli. They’ll notice the difference—even if they can’t name it.
Cultural Detour: The Risotto in Milan
In Milan, they don’t just make risotto; they worship it. Their signature is Risotto alla Milanese, stained golden with saffron. And guess what? They swear by Carnaroli or Vialone Nano. Arborio is considered “for tourists.” So if you want to channel that northern Italian confidence, choose your grain like a true Milanese nonna.
