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Aug 1, 2009 02:44 PM

Does Sushi rice make good risotto?

I've read that Arborio rice isn't necessary for a good risotto, and that most medium grain rices will work fine. That's alright with me because my local markets want to charge a lot more for Arborio.

Anyone tried sushi rice for risotto? Any changes to a regular risotto recipe?

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  1. I wouldn't, and I kind of disagree about arborio—I'd use that or, better, carnaroli. I'd worry that sushi rice might hold too much liquid? And I feel as though regular rice doesn't hold enough. I could just be Italo-biased, though, I admit.

    I do sometimes like to use brown rice, because of the nuttiness.

    2 Replies
    1. re: tatamagouche

      By regular you mean long grain I suppose?

      1. re: ipsedixit

        OK, I'll bite! Having never tried doesn't get too, uh, sticky?

        1. re: tatamagouche

          No it does not.

          One thing that I've found when making risotto -- either with arborio or sushi rice -- is not to use chicken stock, but to use water. It lends for a cleaner and smoother risotto. You can make up for the richness of the stock with white wine, salt, butter and/or cheese.

          1. re: ipsedixit

            Interesting. I'm pretty much a stickler on Italian rice and stock, but I trust your posts enough to do a comparison sometime!

      2. I think risotto turns out much better with short-grain rice, medium and long grain rices don't get as creamy.

        I've not tried risotto with sushi rice, but I would imagine that it will work just fine. The 'arborio' rice grown in Italy and elsewhere is actually a cultivar (cultivated variety) of the 'japonica' variety of rice that is grown in Japan and used in sushi. If anyone knows more, learning about this made me curious about the history of aroborio cultivation in Italy and how it was taken from East Asia to Southern Europe.

        1. you can use quite all kind of can identify the suitables checking for kinds who contains "starch" (that's the ingrdient useful to have a creamy texture end of your recipe).
          Arborio or VIALONE NANO or the best CARNAROLI are of course the best...buto so expensive! even here in Italy... If you find any good kind that has white dust on grains(the should be enough good kind for risotto...see at rainbow grocery store.

          1. I've tried it in an ordinary risotto recipe and really liked the result. (Didn't find it too mushy or very different in consistency from the carnaroli original.) Is sushi rice really less expensive than Arborio where you are, though? It's about the same price where I am.