If you have ever tried cooking risotto at home, then you probably have an idea about Arborio rice, which means that you know that Arborio rice is the first choice and a go-to grain. The texture we all love is something that’s creamy and melts in our mouths. This is something we can get from this specific rice, however there are some Arborio rice substitute as well.
It happens with many of us when we come to know halfway through cooking that we’re not having the right rice, and that’s when finding the best Arborio rice substitute becomes essential.
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But we have good news, you don’t need to ditch your cooking plans when there isn’t Arborio around. Because there are really good other options giving you the same taste and texture as Arborio.
We have given a few alternatives out of them, out of which some may be healthier, some are easier to find, and a few of them may be already waiting in your pantry to be useful.
Why Arborio Rice Is Special?
Covering the matter on the importance of Arborio rice has many specialties that make it unique. Though at the time of its absence, it has convenient options for many when talking about an arborio rice substitute. The main reason for its significance is the high starch content present in the Arborio rice. Especially, the amylopectin, which is the secret behind the creamy risotto.
As soon as the grains are cooking on a low flame and stir with broth, the starch tends to release gradually, creating a rich, silky consistency without the use of much cream. One thing that makes it stand out is that its outer side gets soft, whereas the center is normally a bit firm.
This makes a unique balance between chewiness and creaminess. And while nothing can truly replace Arborio, the right arborio rice substitute can still help you achieve that signature texture.
Not like other kinds of rice, you must not rinse the Arborio. The reason for not doing that is that it would wash away all the starch out of it and fail to give a velvety finish to your dishes. The process of cooking Arborio is not that complicated, but yes, it does need patience.
The Arborio has natural qualities that make it a prized ingredient in your cooking. The best choices for its alternatives must be those that have high starch levels, plump grains, and enough firmness. So that, it can handle slow cooking without letting it become mushy. This way, no matter the substitute, you can still make a delicious meal with a creamy finish.
Carnaroli Rice – The Closest Match
The “king of risotto” is often use for carnaroli rice, preferrable over Arborio by many of the chefs. The shape it takes while being cooked in a slow process is what keeps it from standing out. Carnaroli grains don’t break down easily and stay plump when broth is added in bits and stirred for about 20 to 30 minutes.
Therefore, this adds creaminess to the final dish from the outside, along with a little firm bite from the middle. The higher content of starch in Carnaroli is another reason for its being loved, creating a naturally glossy, rich sauce with just a bit of effort.
Perhaps it is on the expensive side and not easy to find in grocery stores. To get them, you can choose Italian specialty stores or simply order online.
Sushi Rice – Easy to Find
If you have a plan to make risotto and Carnaroli is not available, then sushi rice can work as a great option for Arborio. It is a short Japanese grain, which has a high starchy content. This means that it has the capacity to release plenty of starch in the dish, which helps to cook the creamy signature risotto texture. It’s not about rinsing it before cooking.
The reason why it is necessary is that when you rinse sushi rice, it removes the outer starch(responsible for bringing creaminess). There are people who use the rinsing method for Japanese recipes, but for the risotto-like recipes, it works well in keeping all that starch.
Softer and a little stickier than Arborio or Carnaroli. Though, meaning to watch the whole cooking process closely. Otherwise, it ends up becoming too soft and loses that slight “bite” in the center. For best results, use the same amount of Arborio, gradually add liquid, and stir often.
Just make sure to keep an eye on the cooking pot because cooking time may be slightly shorter or longer, depending on your stove and heat level. When it’s cooked under careful supervision, the sushi rice will turn into a comforting and creamy risotto, feeling very close to the real thing.
Basmati or Jasmine Rice – For a Lighter Option
The aromatic varieties used as an Arborio substitute are the long-grain rice, which includes Basmati and Jasmine rice. Though the results it brings are quite different. Having less amylopectin (starchy content giving creaminess) does not give you the exact velvety texture and thickness as the risotto. In fact, it will be lighter and more separate, having grains that don’t stick to each other.
The major benefit of using these two is the fragrance they bring. A gentle aroma is the identity of jasmine, whereas a nutty, slightly earthy scent is what you can get from Basmati. They work well if cooked with lighter broths or stocks, if wanting light, fresher flavors. The cooking time is also faster with less stirring. It sounds helpful when you’re in a hurry.
You can use more cream, butter, or cheese if you find a lack of creaminess in your dish. A little stirring is helpful in this case, but it still won’t create any difference in its texture from the risotto. The grains will stay fluffy and might break apart more easily than staying plump.
Orzo Pasta – A Surprising Swap
Orzo pasta is not rice, but it can cleverly give you a risotto-like joy if you are craving one. The reason is its grain-like shape, similar to rice, which works if slowly cooked in broth by using the same method as used for risotto.
This dish is called “orzotto”. Though the texture and flavor are not identical, it still gives you a creamy and cozy bowl with comfort. Since it is pasta and naturally smoother with less firmness from the center, as compared to Arborio rice. The only difference is in the texture. You do get a silky and comforting dish, but you won’t get a chewy bite.
Orzotto pasta is quicker and easier to prepare. The other advantage is that orzo is widely available and cost-friendly, which is a good option in the absence of arborio, and it also adds variety to your table if you enjoy experimenting with unique cuisine twists.
Other Grains You Can Try
We have some other substitutes for Arborio if other substitutes or Arborio itself are not around. Each has a slight difference, depending on what you are expecting in your dish. There you go:
- Brown Rice – Brown rice is hearty, chewy, and its flavor is nutty. It has less starch content, so it won’t give that much creamy texture to your dish. It takes a long cooking time, but if you’re a lover of rustic risotto, then it’s a good option for you.
- Quinoa – Then comes a lighter option, Quinoa, which is stuffed with protein. Quinoa has several health benefits. It’s quick and fast with a mild flavor plus a slight grain texture, not giving you a silky creaminess, just like the risotto. But it blends well with dishes that are vegetable-based, if you are craving for something wholesome and fulfilling.
- Steel-Cut Oats – Many people get surprised after knowing that when it’s cooked slowly with broth, oats are able to give a creamy consistency. It has a very different flavor, which is more earthy and oats-like. So, if you like savory dishes with an oatmeal-style, it can be a fun twist for you.
Conclusion
Here, the truth reveals that there is no grain that matches exactly like Arborio, but resembles it. The best swaps you can find are of the Vialone Nano or the Carnaroli, both often considered the closest arborio rice substitute options.
Whatever the type you choose to cook, what matters actually is which method you are using for cooking. Just keep the heat on low, slowly add liquid, and then often stir. As you go, taste the grains, you can adjust the liquid and cooking time when required.
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