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?
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)
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.
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!
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.
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)
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.
You could also substitute farro, which is a whole grain similar to brown rice. It's frequently used in Italy in risotto-like preparations, and the translation to English usually calls it farotto.
I love brown rice, sub it for any rice recipe... I got your back :)
AntoniaJames is a trusted source on Bread/Baking.
added 2 months agoAbsolutely 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)
Suzanne is a trusted source on General Cooking.
added 2 months agoI 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.
Cynthia is a trusted source on Bread/Baking.
added 2 months agoI 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!
Thanks, everyone!
It'll be fine, but the brown rice will take longer to cook, so plan accordingly.
And add a little more broth/ liquid than whatever recipe you make-- it'll be delicious!
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.
AntoniaJames is a trusted source on Bread/Baking.
added 2 months agoYes, 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)
I like to use Barley instead of rice all together
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.
I like to use Barley instead of rice all together
You could also substitute farro, which is a whole grain similar to brown rice. It's frequently used in Italy in risotto-like preparations, and the translation to English usually calls it farotto.
AntoniaJames is a trusted source on Bread/Baking.
added 2 months agoGreat idea, M&M!! ;o)