A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used to make risotto Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another.

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