A symbol of Italy and Italian food, risotto is a recipe that requires a particular type of rice cultivation in Italy. The grain must be large and oval, able in maintaining consistency and crunchiness under the teeth. It is important its cooking resistance, as well as its ability to release starch, to enhance the “mantecatura” phase that creates the typical risotto cream. The most suitable varieties are Carnaroli, Arborio, Rome, Baldo, S. Andrea and Vialone Nano.