Risotto is the typical and exclusive cooking method of Italian cuisine, which has become a school of thought the world over. Its consistency varies according to regional tastes, but its preparation never changes: after sautéing briefly, hot broth must be added. Another secret is to choose the right varieties: Carnaroli. This variety thanks to its high amylose content does not overcook, and the grain does not crumble. Compact and light, soft but firm in cooking, intact but enveloping in the sauce, in risottos it really is the protagonist.