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Arborio Rice Substitute

I intend on making risotto later this week, but my local grocery store doesn't carry arborio rice. In my pantry I have baby basmati and mahatma rice. Can I use either of these in place of arborio?

And just so that this isn't an entry with just a question... here's some foooooood I made!



Ravioli with Balsamic Brown Butter & a Vodka Greyhound.

Comments

( 9 comments — Leave a comment )
dlayiga
Jan. 24th, 2008 06:06 am (UTC)
i've never made risotto with anything but arborio, and am leary of doing so, but mayhaps it is possible. someone is bound to know.
und1sk0
Jan. 24th, 2008 08:06 am (UTC)
barley, brown rice, almost any hard or starchy grain.. bulgar wheat.. qinoa?
phr00tsnax
Jan. 24th, 2008 07:16 am (UTC)
Neither rice you have is a good substitute for arborio, unfortunately. Check out this link for more: http://en.wikipedia.org/wiki/Risotto. Btw.. your food looks utterly delectable. OM NOM NOM
otana
Jan. 24th, 2008 07:42 am (UTC)
Here's the Food Subs lowdown on what might work instead:

http://www.foodsubs.com/Rice.html#risotto%20rice
und1sk0
Jan. 24th, 2008 08:05 am (UTC)
any short grain, starchy rice will do in a pinch, but i would encourage you to make the effort to find an ethnic grocer that carries abrorio. i'm sure you can mail order rice too, but i do not know of any reputable sellers, for that you will have to look online.
diana_molloy
Jan. 24th, 2008 10:51 am (UTC)
Neither would work as it should but if you wanted to make fake risotto and not waste rice you could. Texture won't be the same but it will still be edible. Does your store carry sushi rice? (I don't know the proper name but in mine you have a special Japanese sushi session which has the stuff)
diana_molloy
Jan. 24th, 2008 10:51 am (UTC)
section, not session. >
wasabirobot
Jan. 24th, 2008 01:12 pm (UTC)
I stopped making risotto with arborio when I was tired of being ripped off at the grocery store. Anyone who says that is the only kind you can use doesn't understand the properties of the rice that make it work. It is short-grained and starchy. Sushi rice works well and you can get it at the asian markets for less than a dollar a pound.
tranchante
Jan. 24th, 2008 09:43 pm (UTC)
Carnaroli is superior for risotto in my opinion, but as has been already said, you need a short grain that will give off gobs of starch.
( 9 comments — Leave a comment )

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