Would love to hear your thoughts on good brands of carnaroli and vialone nano.
Is there much difference in the amount of milky starch (amylopectin) that's exuded? Texture? Flavor? Mushiness?
Is Vialone Nano the best for a creamy risotto?
Does organic make a difference?
I use this type rice for several purposes. Just went through a box of Roland, but think there might be a better brand. I want to buy a big bag based on recommendation.
Primoriso, Acquerello, Lotus, Roland, others? Thanks.