Culinary Arts 1 ProStart Level 1 Practice Exam

Risotto’s creaminess comes from the starch released by the rice as it cooks and is gently stirred with hot stock. Arborio is the best choice because it’s a short- to medium-grain rice with high starch content that swells and releases enough starch to create a velvety sauce while the grains stay al dente. This balance gives that classic creamy texture without turning the dish to mush.

Long-grain rices like Jasmine or Basmati stay drier and separate when cooked, so they don’t develop the same creamy mouthfeel. Sushi rice is also short-grain and very sticky, but it’s prepared and seasoned for sushi, not for the creamy risotto texture. That’s why Arborio remains the traditional, best option for this dish.