Lies I told you about Risotto

January 29th, 2009 by katie

Most comfort foods are ones that we had as children, that make us feel happy and warm inside due to some nostalgic connection.  Then there are the foods that are comforting because they are rich and creamy and warm and delicious-without any ties to the past.  Risotto is one of those foods for me, as I’ve mentioned before.  It is so naturally comforting that, even though I never had it until well into adulthood, I crave it when I am sick.  The sicker I feel, the richer I want my risotto.  This recipe from Elise at Simply Recipes was the perfect medicine for me this past weekend.  I make risotto occasionally and my last risotto post was full of wise, well worn foodie advice: risotto must be made with Arborio rice.  I even made fun of some poor soul who had once given me the advice that I could use long grain rice because I had once failed at making risotto that way.

Well, let me tell you, when you are halfway through making a pot of risotto and realize you used the wrong rice, you are willing to experiment.  AND GUESS WHAT?!  It does work.  I was a rude jerk and now I am apologizing and saying I was wrong.  I think the crucial step is have the broth you are cooking with hot.  I think that’s where I went wrong before and the reason it worked just fine this time.  So, by the way, if you are interested in making risotto but alas, have only long grain rice on hand-never fear, just forage onward and it will turn out fine.

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Posted in Sides, Tips and Tricks

8 Responses

  1. Michele

    I’m all for using creative replacements in traditional dishes. As for risotto, I’ve even used barley and it turns out wonderful. In my opinion the quality of your broth and other ingredients are what makes the risotto. By looking at the picture, yours turned out beautifully.

  2. Melissa

    Whoa, really? I did not know it would turn out fine with other grains. Hey, I learned something. 🙂

  3. Mrs. L

    Risotto is one of those dishes that I’ve always talked about making but have never gotten around to. Your’s looks wonderful and I would have never thought I could use something other than Arborio rice.

  4. noble pig

    It works, glad you tried (by mistake) and found success.

  5. Kevin

    That risotto looks really good. I made a risotto a while ago with barley and it turned out well.

  6. Katharine

    I think the reasoning is that Arborio and carnaroli short-grain rices have more starch and thus make for a creamier risotto. However, constant stirring does release starches in any rice, so if you are diligent, I’m sure any kind of rice will work. Plus, cream and butter cover a multitude of sins! 😉

  7. MaryBeth

    I have never eaten risotto, but i have heard that it’s great. Yours looks really good.

  8. alexandra's kitchen

    i am going to email my friend this post right away. we were just having a discussion about making risotto and I was trying to explain him all of the “key” components but I haven’t made it in ages. he’ll appreciate having something in writing. it looks divine!

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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