Arborio rice.

The Arborio Rice is the one chosen if you are going to cook and you are going to dare with a risotto, you will need a good rice of the arborio or carnaroli variety. The name of Arborio comes from the city of the Po Valley where it is grown, in Italy, it is short-grained, and your best ally so that your risotto is, as the Italians command, creamy and not soupy.