If you are making risotto, accept no substitutes for Acquerello carnaroli rice. Many use arborio rice, but carnaroli has an even shorter grain, and Acquerello ages their rice for a year and then seals it from the moisture in the can until you are ready to use it.

In true risotto, you should taste the integrity of each rice grain. Stirring too vigorously shatters grains and produces porridge. Not bad, but not risotto.

I learned this and some other useful tips in a cooking class with Chef Thomas McNaughton at Flour + Water on Monday night. I remade the risotto again tonight, and it came out great. An easy dinner party centerpiece as the preparation is not strenuous, and you and your guests can sip some wine while you stir.