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Does Sushi rice make good risotto?

b
Billow Fair Aug 1, 2009 02:44 PM

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?

  1. j
    joonjoon Feb 17, 2010 08:37 AM

    Ming Tsai does a risotto with koshi hikari rice and claims it works perfectly for risotto...

    1. monavano Feb 17, 2010 05:06 AM

      Great! You can make many starchy rices and pastas "risotto", in that the cooking method will bring the starch to the forefront.
      It can be though of as a method with interchangeable starches.

      1. m
        maja Feb 17, 2010 04:37 AM

        I just made risotto with sushi rice yesterday, and I was very pleased with the results.

        1. r
          rezpeni Aug 2, 2009 12:08 AM

          I've had amazing results with Spanish Bomba Paella Rice for making risotto, I can hardly wait till fall and the pumkin and squash risottos i make with it.

          1. scubadoo97 Aug 1, 2009 09:32 PM

            I've used Valencia rice which is a very short grain rice for both risotto and sushi. It works well and is a lot cheaper than Arborio or Japanese sushi rice.

            1. c
              cimui Aug 1, 2009 08:31 PM

              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.

              1. r
                riccarock Aug 1, 2009 03:44 PM

                you can use quite all kind of rice...you 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 starch...it should be enough good kind for risotto...see at rainbow grocery store.
                Ciao!

                1. dinnerbell Aug 1, 2009 03:39 PM

                  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. ipsedixit Aug 1, 2009 03:23 PM

                    Yes, it does.

                    3 Replies
                    1. re: ipsedixit
                      tatamagouche Aug 1, 2009 05:46 PM

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

                      1. re: tatamagouche
                        ipsedixit Aug 2, 2009 12:03 AM

                        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
                          tatamagouche Aug 2, 2009 06:05 AM

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

                    2. tatamagouche Aug 1, 2009 02:52 PM

                      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
                        b
                        Billow Fair Aug 1, 2009 02:55 PM

                        By regular you mean long grain I suppose?

                        1. re: Billow Fair
                          tatamagouche Aug 1, 2009 05:45 PM

                          Yeah...

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