(Image credit: Emma Christensen) Risotto is so comforting, yet elegant at the same time. I love that you can make it with virtually any kind of stock or broth you have on hand, stir in whatever vegetables you like, and top it with anything from roasted shrimp to big shavings of Parmesan cheese. Buying the right kind is key and non-negotiable — here's what you need to know! Parmesan Risotto with Roasted Shrimp (Image credit: Faith Durand) Risotto, at its most basic, is rice cooked in broth. Rice is the star here because it produces starch — the constant stirring during the cooking process rubs the starch off the surface of the rice, where it dissolves into and thickens the cooking liquid. Choosing a rice that doesn't have enough starch means that the hallmark creamy texture of a good risotto will never be achieved. So what makes a good risotto rice? Look for rice that's short- to medium-grain in size, plump, and has a high amylopectin (starch) content. These types of rice also hold up well to the constant stirring — the final texture is soft, but has a slight chew at the center of each grain.

(Image credit: Leela Cyd)sushi making kit whole foods Sometimes packages are just labeled "risotto rice," which is an easy way to find the right kind. sushi candy kit videoOtherwise, here are the three most popular kinds of rice for risotto:jiro dreams of sushi mother There are other harder-to-find types of risotto rice — such as Baldo, Calriso, and Maratelli — that are great options, too. sushi jersey city yelpYou may see "Superfino," "Semifino," and "Fino" on packages of risotto rice, but they only refer to the width of the grains, not quality. Because the rice starch is so valuable when making risotto, never rinse the rice before cooking it.

How To Make Risotto (Image credit: Emma Christensen) How To Make Risotto at Home Wild Ramp Lemon Risotto from DOC Mushroom and Leek Risotto How To Make Perfect 15-Minute Risotto in a Pressure Cooker Spring Lemon Risotto with Asparagus and Fiddlehead Ferns Sign up or log in to customize your list. Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around. Both varieties have a lot of starch, but I don't know if it's the same starch. I've done risotto with other short grain rices (which includes sushi rice), with good results. I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out. I'd assume the same would be true in reverse -- that most short grain rices (incl. arborio) would make a decent sushi ... unless it's short grained brown rice, that'd likely less you up. Basically, there's three main varieties of rice: short, medium and long (not including 'wild rice' or how it's treated (white vs. brown vs. parboiled).

So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it. According to a Cook's Illustrated test, other medium and short grain rices (including sushi rice) can be used to make a creamy risotto, though it may not turn out "al dente" like with arborio. Because of the "chalk" in arborio, it might be too firm for good sushi, but I've never tried it. From a purist point of view, and ask my partner, apparently I hold a few of them:-) the best sushi will be made with sushi rice. But if you fancy sushi and it's teaming down with rain, like it is tonight,the store cupboard has arborio or a wet dark trip to the Japanese store the other side of town. I'd make it with arborio and it would be good. Same the other way. They are acceptable substitutes IMHO. On the other hand if you are entertaining your boss and are in line for a promotion. Get on your bike and make the trip. It will be worth it and you will have a story to tell

I think that by the time you got the sushi rice to release enough starch to make something approaching risotto, the interior would be overcooked. I would invest in the separate varieties.Browse other questions tagged substitutions rice or ask your own question.Risotto-making requires you to stand at the stove and do nothing except tend to the rice for about 20 minutes. On the face of it, that could sound like a drag. But, like me, you might find it a "Calgon, take me away" kind of escape. The hot steam and the stirring, ladling, and more stirring transport me into a much-needed culinary meditation that results in a delicious meal. "Sorry kids, for the next 20 minutes please settle your own sibling battles, wipe your own noses, and find your own fun; The beauty of risotto is that the rice releases starch into the broth as it cooks, making its own creamy, velvety dressing. Stir in a little butter and parmesan at the end, and you have a dish that's rich, satisfying, and elegant in its simplicity.

With a few embellishments—some seasonal vegetables, shellfish, or a few bits of pancetta—you can turn out something that (like Calgon) feels truly luxurious. Click through the slideshow for basic steps of this technique »They all kind of look the same? The differences are subtle... There are the Italian varieties of rice that are generally considered to be best suited for risotto. Their plump, short- to medium-sized grains release just the right amount of starch as they are cooked and retain some firmness in the center. Arborio rice is the most commonly used and widely available rice for making a very creamy risotto. You shouldn't overcook any kind of rice, but Arborio has a tendency to be less forgiving than the others and can get a little sticky. Carnaroli rice is often more expensive and considered by many to produce a better risotto. Like Arborio, it is creamy and rich, but it holds its shape better than Arborio, making it easier to avoid a gummy, overcooked texture.

Vialone Nano, the stubbiest grain of the three, is favored in the Veneto region of Italy. It cooks up relatively quickly into a creamy risotto with a firm center. This is the hardest to find of the three, at least outside of Venice. Other common rice varieties aren't ideal candidates for risotto—they don't have the right combination of starches that make a creamy sauce and retain a firm center. Sushi rice, for example, would be way too sticky. Basmati would not be neither creamy nor firm enough. In a pinch though, you can use standard medium grain rice, but it won't be as rich and creamy as a classic risotto. My conclusion: if you're going to stand at a hot stove for twenty minutes, you might as well use the real thing. But if it's an unconventional risotto that you seek, then consider a non-rice option. You can apply the basic risotto-making technique to barley or even certain types of pasta, like orzo or Israeli couscous. About the author: Kumiko writes the blog Recipe Interrupted.