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Short grain brown rice in a risotto?

Can I substitute short grain brown rice for arborio (with additional liquid) in a risotto recipe, or will it take forever to cook?

asked by Fifer over 5 years ago
5 answers 16923 views
B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added over 5 years ago

It will take longer, but not forever. :-) Just make sure the individual grains get well coated in the oil before you add the wine or stock. Should be lovely. I make risotto out of all kinds of starchy grains: barley, farro, bamboo rice, red rice....

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

You can make almost any grain risotto-style, so go for it. I don't think it would take that much longer than with arborio rice, but probably would need more liquid. I have not tried brown rice this way, but have used other types of rice and pasta.

Ec89bac4 d90d 46fb a336 04afd14d1e80  img 1958
added over 5 years ago

You can substitute short grain brown rice for arborio to make risotto. The brown rice adds a lovely nutty flavor, although you do sacrifice some of the creaminess. In my experience, it does not take that much longer than regular risotto. I'm including a link to the recipe for brown rice risotto that I posted a while back: http://bit.ly/hf6bfF

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

What an interesting idea. Non-arborio grains yield all sorts of different risottos. Yes, you do sacrifice some of the "creaminess", but you gain on the flavor-texture end. Definitely have extra stock on hand (I always have extra available because for some reason, my risotto always seems to need more than any recipe calls for - don't know why, but there you have it). It's all a science experiment. Please be sure to post your end result to the contest!

9ac3a641 8957 4d8a b05c d028947d4131  stonecutting 32
added over 5 years ago

I've done it before and it's really nice - I love the nutty flavor! You do have to cook it for longer, but what I've done before is to par-cook the rice beforehand so that when I'm standing over the stove and stirring, I won't have to spend quite as much time there.