Although the risotto may be Italy's most famous rice dish, the country holds a plethora of rice recipes, both sweet and savoury.
Rice first arrived in Italy via Middle Eastern invaders, and the short-grain varieties they brought have become an important part of Italian cuisine. These varieties – Arborio, Carnaroli, Vialone Nano and the like – are starchy and plump, which makes them a bit sticky in their own right, but perfect as the base for a creamy risotto.
Italian chefs are doing some pretty amazing things with humble risotto these days. The Costardi Brothers in particular are experts in getting incredible flavour into their risotto dishes – take a look at their Risotto with garlic and chilli or their Asparagus risotto for tips on how to take your risotto to the next level. Angelo Sabatelli's Risotto with Caciocavallo cheese, apricots, coffee and celery powder is an intriguing mix of flavours for anyone who fancies something more exotic, or if you want something classic, easy and delicious, Luca Marchiori's Risi e bisi – rice and peas – ticks all the boxes.
Not all Italian rice dishes are risottos, though. You'll find crispy arancini – little deep-fried rice balls – are popular all over the country, though they originate in Sicily. Accursio Craparo's delicious Ricotta-filled arancina recipe is a lovely take on these, and you can easily adapt the recipe to fit your own flavours. There are Frittelle di riso – rice fritters – from Sicilian blogger Antonella la Macchia, and a gorgeous Torta di riso recipe from Filippo Trapella – a sweet rice cake flavoured with candied citron, vanilla and amaretti biscuits.
