Risotto is traditionally made with Italian arborio rice,
an extra-starchy rice that translates into an extra-creamy bowl of risotto. But lately we've been eying some of the other grains in our cupboard with the idea of giving them a try in risotto. This may not be traditional, but we can only imagine the results will be delicious!Really, any grain or other ingredient with a good amount of starch could be used in risotto following the exact same cooking method
. Grains without as much starch could still be used, and we could whisk in some cornstarch or cream for extra thickness at the end.
• Potatoes cut into small cubes
• Brown rice
• Bulgar wheat
• Orzo pasta or any other small pasta
• Israeli cous cous
• Lentils - especially brown lentils that keep their shape during cooking
What other grains or starches do you like to use in place of arborio rice?
Related: Yay or Nay: Do You Have to Stir Risotto?
(Image: Dana Velden)