There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest).
They serve authentic and innovative dishes ... chicken or veal piccata, risotto fruitti di mare made with imported Italian rice, calamari, mussels, shrimp and clams, lasagna bolognese, gnocchi ...
When the last of the stock is mostly absorbed (the risotto should be al dente but still quite “soupy”), vigorously stir through the butter and parmesan. The texture of the risotto should be ...