Rice variety’s starch and grain shape determines risotto’s final texture

Evidence

no other will serve the purpose so well, the long Patna type of rice being wasted on this dish, for it is not sufficiently absorbent and makes your risotto tough and brittle, whereas a poor quality or small-grained rice will turn into a pudding. — David, Elizabeth, Book of Mediterranean Food, 358

Categorization

• corroborated: 2 independent passages support this claim — David, Elizabeth, Book of Mediterranean Food, 358