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Old 05-19-2005, 11:31 AM   #1
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What kind of rice for rositto?

I am going to try to make rositto for the first time. What kind of rice should I use and where do I buy it? I looked at my local super market and all I could find was long grain or calrose. Thanks .

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Old 05-19-2005, 11:34 AM   #2
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You want a short grain rice. It is usually labeled risotto, but not always. I find it right in my regular supermarket with the other rices.
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Old 05-19-2005, 11:35 AM   #3
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The type of rice you use is pretty important, as it needs to be the high starch type that gives off the starch to create risotto's creamy texture.



Look for Arborio or Carnaroli rice, which are the types most often used in risotto and are widely found in the US.

Arborio is easiest to find. They carry it in my supermarket in both the rice and the italian sections.
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Old 05-19-2005, 11:38 AM   #4
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Quote:
Originally Posted by jennyema
Look for Arborio
LOL I knew I forgot to type something else. Thanks for getting my back Jenny
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Old 05-19-2005, 01:21 PM   #5
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Quote:
Originally Posted by GB
LOL I knew I forgot to type something else. Thanks for getting my back Jenny
You're welcome, but I typed mine before I saw yours!!

And you are right in that sometimes it's actually labeled "risotto." If it is, just make sure it's arborio rice in the package.

Look for it near basamati and jasmine rices.
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Old 05-19-2005, 08:18 PM   #6
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Thanks everyone. I looked a little harder at my local store and I did find it. Maybe I'll cook it this weekend.
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Old 05-20-2005, 05:14 AM   #7
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You actually don't even have to use arborio rice, or any other designated risotto-type rice. I've used short-grain calrose white rice to make risotto and most people can't tell the difference. The main thing is technique. Mostly all short grain rices have enough starch to make a decent risotto. It's the long grain rice that you can't use.
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Old 05-20-2005, 11:23 AM   #8
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Quote:
Originally Posted by ironchef
You actually don't even have to use arborio rice, or any other designated risotto-type rice. I've used short-grain calrose white rice to make risotto and most people can't tell the difference. The main thing is technique. Mostly all short grain rices have enough starch to make a decent risotto. It's the long grain rice that you can't use.

I had heard this and used calrose once and I could for sure tell a difference. Maybe I'm picky but it just wasn't right, IMO.

But you are right in that TECHNIQUE is very important.
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