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Cooking & Baking

bif

(22,734 posts) Wed Jan 21, 2015, 03:52 PM Jan 2015

0

Arborio or Carnaroli rice for risotto?

I usually use the Arborio from Trader Joe's and have great luck with it. This weekend I was out and remembered that I had a box of the Carnaroli so I used that. It turned out okay but wasn't a soft and creamy as usual. Was it the rice or didn't I cook it long enough?

3 replies

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Arborio or Carnaroli rice for risotto? (Original Post) bif Jan 2015 OP

Probably the rice - I actually like to use a blend of Arborio and barley, or Farro NRaleighLiberal Jan 2015 #1

Arborio is traditional Nac Mac Feegle Jan 2015 #2

Carnaroli is firmer and starchier Fortinbras Armstrong Jan 2015 #3

NRaleighLiberal

(60,018 posts)

1. Probably the rice - I actually like to use a blend of Arborio and barley, or Farro

Reply to bif (Original post)

Wed Jan 21, 2015, 04:01 PM

Jan 2015

for slightly different textures.

Nac Mac Feegle

(971 posts)

2. Arborio is traditional

Reply to bif (Original post)

Wed Jan 21, 2015, 10:17 PM

Jan 2015

The amount of starch is where you get the creaminess.

Fortinbras Armstrong

(4,473 posts)

3. Carnaroli is firmer and starchier

Reply to bif (Original post)

Thu Jan 22, 2015, 08:14 AM

Jan 2015

Some prefer it to Arborio, others do not. You pays your money and you takes your choice.

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