Risotto is an Italian rice dish cooked in broth until it reaches a creamy consistency. This is one of the most common rice preparation methods in Italy. The famous rice varieties for risotto are ‘Carnaroli,’ ‘Arborio,’ and ‘Vialone Nano.’ This study was conducted to provide essential data for breeding risotto rice varieties suitable for Korea by analyzing the agricultural traits of three risotto varieties and ‘Cheolweon96’ (Carnaroli SA-mutant line) under Korean environmental conditions. The risotto varieties and the mutant line showed early maturation, similar to ‘IS592BB.’ They had longer culm lengths and fewer panicles per hill and spikelets per panicle than to the Korean rice varieties, ‘i.e., Sindongjin’ and ‘IS592BB.’ They also exhibited lower ratios of ripened grains, brown/rough rice ratios, and lower yields. The risotto rice varieties and the mutant line other than ‘Vialone Nano,’ represented longer, wider, and heavier grain characteristics. The rice varieties and the mutants line had high levels of chalky rice, which absorbs water rapidly during cooking. Because broth absorption is important in risotto preparation, chalkiness can be considered an important characteristic of risotto rice varieties. In the analysis of pasting properties, ‘Carnaroli,’ ‘Cheolweon96,’ and ‘Vialone Nano’ showed similar characteristics, whereas ‘Arborio’ was grouped with ‘IS592BB.’ The cooked rice of ‘Carnaroli,’ ‘Cheolweon96,’ and ‘Vialone Nano’ exhibited a hard and non-sticky texture, while that of ‘Arborio’ was softer and stickier than that of the Korean rice varieties. The risotto rice varieties showed a larger grain size, higher chalkiness, pasting temperature, setback viscosity, and harder texture than the Korean rice varieties. These characteristics are expected to be useful selection indicators for breeding Korean risotto rice varieties.