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If you want to make fantastic risotto you need fantastic rice. Arborio, the choice of most American chefs and the easiest to find, is the last choice for most Italians who know about risotto because it becomes mushy with ease. Look for Carnaroli or Vialone Nano because they hold up better to the high wet heat of risotto-cooking. The rice grower is of equal importance. Look for my favorite producer, Aquarello. Or rice from Gli Aironi or Ferron.