"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-19-2005, 11:31 AM   #1
Assistant Cook
 
Join Date: Apr 2005
Posts: 39
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 .

__________________

mdmc is offline   Reply With Quote
Old 05-19-2005, 11:34 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-19-2005, 11:35 AM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,901
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.
jennyema is offline   Reply With Quote
Old 05-19-2005, 11:38 AM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by jennyema
Look for Arborio
LOL I knew I forgot to type something else. Thanks for getting my back Jenny
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-19-2005, 01:21 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,901
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.
jennyema is offline   Reply With Quote
Old 05-19-2005, 08:18 PM   #6
Assistant Cook
 
Join Date: Apr 2005
Posts: 39
Thanks everyone. I looked a little harder at my local store and I did find it. Maybe I'll cook it this weekend.
mdmc is offline   Reply With Quote
Old 05-20-2005, 05:14 AM   #7
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-20-2005, 11:23 AM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,901
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.
jennyema is offline   Reply With Quote
Old 07-24-2018, 02:42 AM   #9
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 2,671
Yes, short grain rice, but which work and which don’t

Quote:
Originally Posted by jennyema View Post
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.
I’m sure there are many “versions” of short grain rice. I’d never even heard of Carnaroli (not surprising). Japanese “sushi rice” is short grain, very starchy, and has a pleasant understated sweetness. How different is it from Arborio, and how is it different? If I did try to use sushi rice instead of Arborio rice, what, if any, modifications would I need to make in the cooking of the risotto. I know that in many Japanese “hot pot” recipes, after all of the protein and veggies have been devoured, it is customary to add a final twist by adding either noodles, which go well with the broth from beef and pork hot pots, or cooked rice, which is favored with seafood and/or chicken hot pots. The latter is added to the broth, brought back to a simmer, then covered and gently cooked until the rice has all but melted into a pudding consistency. Adding some soy sauce and beaten egg (about 1 for every 2 people served) and topping the whole thing with scallions, white and green parts, is customary.

Risotto, on the other hand… Well, you all know the differences between a classic risotto and the Japanese porridge-like “after course.” I think the main differences are sautéing the uncooked rice before adding liquid for the risotto, and a much higher water content in the Japanese porridge, versus the slow addition of liquid and constant stirring required for a classic risotto.

If I treated my Japanese rice the same as I treat my Arborio rice, it would behave like Arborio rice?

I am researching this, but a discussion would be much more engaging and interesting than the standard websites; and this is the best place I know for the not-quite-real-time discussions that happen, even regarding subjects that have been hashed and rehashed. So indulge me, please? Share with me your relationship with the many variations of risotto. And if you’ve ever tried to make it with sushi rice. In the meantime, I’m gonna try it, what’s to lose, right? A cup of rice, a lttle wine?
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 07-24-2018, 10:09 AM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,621
I'd head right to the stove for a test run.

The key to making a creamy risotto, in addition to using a short grain rice, is frequent stirring. That frees the starch to mix with the liquid and make a thick creamy 'sauce' for the rice.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.