using long grain white rice vs aborio rice
I am making a recipe called zucchini torte. The grated zucchini and rice mixture is baked and cut into bite sized pieces (I am using it for a cocktail party). I made the recipe over the weekend, but I think I would prefer aborio rice instead of the long grain that the recipe suggests. The flavor was great, but I didnt like the consistency of the white rice...kind of mushy. I think the risotto rice would make it more like a "risotto square"...and the texture of the rice would give it more of a "bite". Have you ever tried to substitute aborio or canaroli rice instead of long grain? I was thinking of cooking it like a typical white rice....not by adding in a little liquid at a time like a risotto.
It is an amazing recipe filled with parm cheese, fresh mint and oregano...but I want to improve it!