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Feb 27, 2009 01:45 PM

risotto/arborio rice amount question

Making risotto tomorrow night and I have 3/4 cup of the rice.
To feed two people, without big portions, do I have enough?
I can never tell and wonder if I need to go to the store and get more.

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  1. It depends on how you're preparing the risotto and what sides you're serving with. IMO you have just enough if you're starting with a salad and side it with, say, asparagus or some other veggie that complements. Here's a terrific recipe I prepared recently to fantastic results. You can easily half this for your 3/4 cup or arborio.

    1. When making risotto I use 3 ½ to 4 cups of warm broth, stock, wine or a combination there of for every cup of rice. As risotto uses roughly 4:1 liquid:rice ratio the volume of the finished dish is greater than that of rice steamed at 2:1.

      I mostly cook for the wife and myself and have found ½ cup of short grain rice prepared as risotto is more than enough.

      If you need or would like instructions I'd be happy to help.

      1. I say yes it's enough without big portions.

        1. 3/4 C is the perfect amount if you are serving another course.

          1. Has anyone used calrose rice instead of arborio rice for risotto? I tried calrose after hearing Ming Tsai suggest it on one of his shows. Calrose makes a very creamy risotto. It makes good, creamy, rice pudding also.

            2 Replies
            1. re: Antilope

              Calrose (the everyday rice here) will always and only be a 'rice prepared in a risotto way' - a method that can be done to any rice or grain. BUT it will never have the creamy texture of a very short grain rice.

              A nice basic rice, a nice pudding but it will never have the balance of the cream and bite of a risotto. But will taste good prepared in a risotto way.

              TV chef or no

              1. re: Antilope

                I use carnaroli. Very creamy results.