Risotto is not one of those things you can make and walk away from. In fact, it takes a lot of attention and stirring or you will completely burn your rice. That’s probably why it’s so hard to get a really good risotto when you’re out at a restaurant. But thankfully, it’s not all that complicated to do at home and is worth all the effort, because it tastes amazing! Risotto is one of the most popular ways of making rice in Italy, and it kind of lends itself to being a bit like mashed potatoes since you can add different herbs, spices and more to it, depending on what you are serving it with. And don’t tell anyone, but I have been known to eat a few spoonfuls cold while waiting for my food to warm up. It’s just that good.

A good Risotto Milanese is creamy yet firm, without being crunchy. It should not become hard or sludgy so that it can hold a spoon up on its own. The rice is cooked slowly and evenly as you stir in the broth. And only once the rice is mostly cooked do you add in your extra spices and ingredients. You want the rice just a bit al dente when you put the extras in, so that you can let it sit for a few minutes to absorb all the flavors.

The type of rice you use can make all the difference, and the most popular risotto rice available in the US is Arborio. But that doesn’t mean it is the only kind and in fact you may be able to find other risotto alternatives if you have an Italian supermarket in town — or even online. You will need a short-grained round or semi-round rice for the best results. Other options you may come across are Vialone Nano and Carnaroli, which will work nicely. And even Originario will do the trick. Stay away from long-grained rice (like Patna) because the grains won’t get creamy and mush together. Minute rice is also a big no go.