Firm risotto using generic rice. Is it possible?
How can I make a firm risotto, without using the appropriate rice?
I'm italian, and I've been cooking delicious risotto for years.
But in the place where I'm living right now there is only one kind of rice, with medium-long white grain, and no matter how carefully I could prepare it, the result is always a disappointing mashed blob...
Best Answer
From my answer on another question (that justkt linked in the comments):
http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283
Arborio rice, the classic choice for risotto, contains roughly 19 to 21 percent amylose. However, that is not the only difference. The desirable "bite" in risotto is due to a defect in Arborio rice called chalk. During maturation, the starch structures at the grain's core deform, making for a firm, toothy center when cooked.
Sorry, but for the best risotto, you really need an appropriate rice.
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Can you make risotto with other rice?
While the above are the most common types of rice for risotto, you can really use any type of medium- or short-grain rice to make the dish in a pinch \u2014 even sushi rice would work if that's what you happen to have in the pantry and you can't make it to the store.Can you cook normal rice like risotto rice?
Yes, you can even make it with brown rice. Though traditional risotto is famously made with arborio rice\u2014a starchy, short-grain rice that gives the dish its famously creamy texture\u2014you can actually make it with a bunch of different whole grains.Can I substitute regular rice for arborio rice?
Although less starchy ingredients can also be used, you will need to add cream or cornstarch to bring a creamy texture to your recipe. And now for the substitutes. Basmati rice, Carnaroli rice, or sushi rice can be used as alternatives for arborio rice. You could also use burglar wheat or pearled barley.Does it matter what type of rice you use for risotto?
The type of rice for making risotto is vital because the creaminess comes from slowly coaxing the starch out of the rice as it is cooked and stirred. Brown risotto rice, which contains the hull and/or germ will contain more fiber and nutrients; however, it won't be as nearly as creamy as risotto made with white rice.How To Par-Cook Risotto Rice
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Answer 2
Arborio will pretty much turn into risotto naturally...If you cook it like regular rice, you'll get a starchy risotto-y mess. The rice makes a huge difference.
I have seen what I'd call "poor mans risotto" or "quick risotto" made by substituting arborio with orzo. Pretty decent results in less time. You make it pretty much the same, but orzo being a pasta, it cooks more quickly, and needs less liquid.
Answer 3
You'll need a thick grained rice for risotto, long grained won't do. Off course Arborio is the best rice for risotto, but otherwise you will need a thick grain.
Ask your local retailer to buy Arborio or another rice of choice. They may comply. I've asked for a specific bland of coffee in my village, and got it (expensive, but better than nothing). I told them that, if they couldn't sell it to anybody else, I would buy it.
Good luck
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Images: 준섭 윤, Nadin Sh, RODNAE Productions, Karolina Grabowska