Many types of rice exist and every type has its special properties. Risotto can be done with any rounder type of rice, which by stirring doesn’t get mushy but creamy. Risotto is a dish I absolutely adore because it can stand alone as a main dish. Many people add mascarpone, cream or cheese while cooking the rice, I really do not get the necessity; if well stirred over and over while cooking starches are released and creaminess is given. Adding some grated pecorino or parmesan cheese at when plated adds that nice cheese flavor.
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