I love to make risotto (preferring carnaroli) but am confused. I thought that arborio, carnaroli, and vialone nano were botanically distinct varieties of rice with decidedly different characteristics, not brand names. I have been in stores that sell arborio under three different brand names; cannaroli under two. Online, Amazon, for example, sells more than a dozen brands of arborio; three brands of cannaroli, and at least five brands of vialone nano.
Unfortunately, the brand does matter. That's not to say that you can't make a delicious risotto from any old arborio, as the name refers to the variety of grain and how it is refined, but some brands (especially those that come from the Lazio regio in Tuscany) are especially sweet and delicious. I like Cannaroli, which you most likely can buy on-line at Formaggio Kitchen (or purchase in an Italian specialty store, particularly one that focuses on organic products.) With a good grain, all you'll need is water, salt and olive oil or butter to make the rice dish that made Northern Italy famous.
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