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A question about a recipe: Leek Risotto

Food52-01-22-13-7435

I have a question about the recipe "Leek Risotto" from nicolecooks. Would it be total sacrilege to make this (or any other risotto) with a short grain brown rice?

asked by ceeteebee almost 2 years ago
14 answers 907 views
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added almost 2 years ago

I love brown rice, sub it for any rice recipe... I got your back :)

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 2 years ago

Absolutely not! It will make the recipe taste better. The texture will be a bit chewier, but to my mind, that will improve the dish, too! Go for it. ;o)

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sdebrango

Suzanne is a trusted source on General Cooking.

added almost 2 years ago

I agree with both Zombie Cupcake and Antonia James, I make risotto with Riso Vignola which is similar to arborio rice only it's whole grain brown rice and it's delicious.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

I use riso vignola as well, and love it. I takes a bit longer to cook, and requires a bit more stock - probably 4 to 8 ounces more, and perhaps an additional 10 minutes. And leftovers will, as with all risottos, set up quite firm, so be prepared to use additional stock to reheat it. Buon appetito!

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added almost 2 years ago

Thanks, everyone!

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added almost 2 years ago

It'll be fine, but the brown rice will take longer to cook, so plan accordingly.

Smokin_tokyo
added almost 2 years ago

And add a little more broth/ liquid than whatever recipe you make-- it'll be delicious!

Moi_1
QueenSashy

QueenSashy is a trusted home cook.

added almost 2 years ago

sdebrango makes a VERY important point with Riso Vignola. In my experience, not every brown rice will behave like arborio. I had some pretty sad results with "generic" brands.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 2 years ago

Yes, so true; you want a brown rice that sort of looks like arborio -- chubby and short-grained -- which will soften up and provide the starch you need to get a good sauce. ;o)

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added almost 2 years ago

I like to use Barley instead of rice all together

Junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 2 years ago

I often make "risotto" with millet. But my Italian purist friends remind me it's not really risotto without the rice. It is, however, really delicious.

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added almost 2 years ago

I like to use Barley instead of rice all together