Almost every foodie knows that you should use risotto rice to make risotto…other varieties usually won’t work. For most people “risotto rice” is synonymous with Arborio rice (preferably Italian)…but did you know that Italy produces multiple kinds of risotto rice beyond Arborio, and that these other varieties can actually make your risotto even better?
Here’s our basic guide to help you branch out and take your favorite side dish to new heights:
The two most important characteristics of risotto rice that vary from variety to variety are absorption and starch release. Better absorption draws more flavor into the rice grains, so you get a tastier risotto, while higher starch release results in creamier risotto.
|RISOTTO RICE AT A GLANCE|
|Least Stock Absorption
Least Starch Release
|Best Stock Absorption
Best Starch Release
|Also Try: Integrale Brown Risotto Ric|
● Tutorial: How to Make Risotto
● White Truffle Risotto Recipe – check this one out even if you don’t have fresh white truffles…it’s a slightly different (and even more decadent) technique.
● Nettle Risotto Recipe
● Morel & Fiddlehead Risotto Recipe
● Pumpkin & Pheasant Sausage Risotto Recipe