Rice vs Risotto

[Leanne]

This is a really stupid question - but other than risotto being sticky & usually flavored, what is the difference b/w it & rice?

[Ohioan]

Well, risotto is a way of cooking rice. It usually uses arborio or other short-grain rice, and the cooking liquid is added a little at a time as the rice absorbs it, so that the result is a creamy, almost porridge-like dish.

Like any other grain-based dish, of course, risotto can range from bland to knock-the-top-of-your-head-off spicy, and can include any flavors you care to put into it, as well as veggies, cheese, fruit, meat, small children.... Oops, sorry, got carried away! http://www.cookinglight.com/bbs/tongue.gif Do not let small children near the risotto while it's cooking.

Cheers,
Phoebe

[sneezles]

Risotto is a medium grain rice that comes from Italy and it has an outer layer of soft starch. When it is cooked it has to be stirred constantly or it will stick (cooked in a pressure cooker doesn't require stirring). The finished product has more of a pasta texture than rice.

[This message has been edited by sneezles (edited 04-12-2001).]

[Leanne]

Well, that makes sense. I was thinking it was maybe a special type of rice or just a fancy name for it - like portabello is for brown mushroom (or whatever it was on that other thread). Before I ever ate it - I assumed it was something different all together.
Thanks. I feel so enlightened.

[emilycat]

Arborio is actually the short-grained rice from Italy; risotto is simply traditionally made with it. You can also make delicious risottos out of barley and short-grained brown rice.
Oh, and Phoebe, you crack me up! Thanks for the laugh http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 04-12-2001).]