The problem with short-grain rice is it tends to only be good for one purpose: risotto. Some varieties, though, are quite versatile, great for risotto but also for rice pudding or soups. Our favorite? Arborio rice. Riseria Campanini’s version comes farms in the Lombardy, Veneto and Emilia regions of northern Italy. Firm and short, it has a neutral, slightly nutty flavor that makes a great canvas for other flavors. When used for risotto, this starchy rice cooks up creamy yet al dente, with little risk of overcooking. And on the sweet side, it makes for a soft but well-textured pudding. We also like it for making arancini, as a substitute for Spanish bomba rice in paella, or as a stand-in for small pasta shapes in soups.