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Risotto rice |
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#1 |
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Join Date: Jun 2006
Location: half way up the stairs
Posts: 5,209
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Risotto rice
Whats the difference between risotto rice and other rice? I only have normal rice and wanted to make a risotto but notice recipe calls for risotto rice. Is this just a ploy to make us buy lots of different types of rice or will something go wrong with my risotto if I try and use regular short grain rice?
Thanks Ogg |
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#2 |
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Join Date: Jan 2005
Location: Preparing for The Fishcake War
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Risotto rice is a bit creamier but you can use regular short grain rice if you want to.
Risotto rice. Short grain rice. |
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#3 |
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Join Date: Nov 2005
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You should technically use Arborio rice in a risotto, which is a short grain, almost rounded grain type of very glutinous rice.
It cooks down softer and creamier than normal rice. Having said that, I have made risotto with normal rice too - if you're not particularly out to impress and it's just something for supper, then it's fine! |
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#4 |
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Join Date: Jun 2006
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Thanks guys, both really helpful.
It is just for normal family supper so will just use the normal rice on this occassion. |
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#5 |
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Join Date: May 2006
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Ive used both. Risotto rice is better as it absorbs the stock quicker
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#6 |
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Join Date: Mar 2007
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It is not a risotto with out the correct rice or if not cooked with stock.
Why don't you make a pialu with the regular rice, it will turn out much nicer than trying to make a risotto with it. |
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#7 |
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Join Date: Mar 2007
Posts: 4,288
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Quote:
You should technically use Arborio rice in a risotto, which is a short grain, almost rounded grain type of very glutinous rice.
It cooks down softer and creamier than normal rice. Having said that, I have made risotto with normal rice too - if you're not particularly out to impress and it's just something for supper, then it's fine! |
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#8 |
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Join Date: Jul 2003
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Quote:
There are others apart from Arborio, Carnaroli (probably the best) and one beginning with 'v' I can never remember.
I've used ordinary rice - even long grain on occasions. Not quite the same but works out okay.
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#9 |
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Join Date: Aug 2003
Posts: 389
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Quote:
There are others apart from Arborio, Carnaroli (probably the best) and one beginning with 'v' I can never remember.
)))) Actually, that's the best rice for risotto - it's the most resiliant for cooking for long times and it keeps its structure.Basically, all three varieties are ok for risotto. Arborio is the most common one, Carnaroli is considered the top one, and Vialone as said is best if you think you may take a long time between the cooking and the eating. Have a look at this, it's the site of the main Italian producer: http://www.risogallo.it/risogallo/ri...omain=2&lang=2 |
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#10 |
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Join Date: Mar 2007
Posts: 4,288
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Yep thanks both of you Vialone Nano was the other one I was thinking of.
![]() I've tried all three but have best results with Carnaroli but I might try Vialone again if I can find it locally. |
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Not quite the same but works out okay.
)))) Actually, that's the best rice for risotto - it's the most resiliant for cooking for long times and it keeps its structure.