The best rice to use for risotto is a short - grain variety
called Arborio.
Not exact matches
Instead of using
arborio rice (which is the most well known and most widely available variety for risotto) as the recipe
called for, I used the lesser known carnaroli rice, which is my personal go - to choice for homemade risotto.
It's funny, when I was working on my book, my editor corrected it to be
called «risotto - style» barley... I love it this way now - the
Arborio seems almost too white / starchy to me now that I've been using other grains.
Many recipes
call for
Arborio rice (used in risotto) as a substitute but a paella made with
Arborio rice is wetter and softer.
We tried to follow the recipe closely and it worked out great, but I think a simpler way to list the ingredients is to simply say you will need as much tomato - gut puree as the amount of liquid
called for to cook the
arborio rice (or slightly less liquid would be okay.)
And that's why I decided to make Almond - Vanilla Rice Pudding (or
Arborio Rice Pudding, as it's alternatively
called).