Can you substitute jasmine rice or another rice in risotto if Arborio rice isn't available?

If so, what changes need to be made to a basic risotto recipe?

Can you substitute jasmine rice or another rice in risotto if Arborio rice isn't available?
Well, if you're not too picky about it, then yeah, you could actually just use white rice. I wouldn't recommend jasmine, as white rice is closer in taste anyway. The main thing that makes risotto what it is is the constant stirring performed during the cooking... the friction of the stirring releases the starches and with the broth/water creates that famous creaminess of risotto and makes the rice stick together.





The reason you normally would want to use Arborio or Carnaroli is because they have a higher amount of amylopectin, a sticky starch that promotes the creaminess and texture of risotto, as compared with other rices that have a higher amount of amylose, a dry starch. Also, these rices have that slight crunch/bite in the center that many people like in risotto. However, like I said above, the #1 reason risotto is risotto is the way it is stirred, not as much as the kind of rice used... any rice will release its starches and stick together and form a cream when stirred in a broth.





The answers above do have validity, as a risotto rice is necessary for it to truly be risotto, but it won't be horrible without it by any means. It depends how picky you and your eaters are. I really don't think it's any different than the way we make Americanized dishes with different ingredients altogether... they just taste different. American pizza is VERY different from its traditional Italian counterpart.





In any case, I do believe that Arborio should be available in most supermarkets, but maybe not with the rice—sometimes they put it on specialty food or international food aisles.





Good luck!
Reply:NO! The whole idea behind risotto is that the rice takes on a creamy texture/consistency. The creaminess comes from the naturally high starch content of arborio rice. Basmati, Jasmine, Uncle Ben's...it just isn't going to work. You can cook it until the cows come home, and it will never never develop the texture that belongs only to risotto. Consider another dish if you don't have arborio rice.
Reply:Absolutely. No changes are necessary as it is only the flavouring of the rice that is different.
Reply:No, because Arborio has that right amount of starch in it for that specific recipe.
Reply:yes
Reply:the first risotto I made, I just used regular white rice.


I guess it didn't taste like a real risotto, but i thought it was good
Reply:Risotto is simply the name of a cooking method for grains. You can use any grain you want, barley, any kind of rice, quinoa, etc. And yes I have made barley risotto, and quinoa risotto among others. Rissoto is not a certain dish or recipe, like way too many people think it is.
Reply:it works...
Reply:No, Jasmine would be a poor substitute since it is a long grain variety with distinct flavor. A better choice would be to use a short grained variety like Cal-Rose which is going to be closer to arborio in size, shape, flavor and you can achieve a similar, but not exact creamy and al dente texture. Most other rices wouldn't work. You can use them and get a tasty dish, but it won't be risotto.





BTW, don't be too impressed by people claiming culinary school credentials. Most grads of these schools learn technique and the names of things, but still have no taste or imagination. Unfortunately you can't teach those things. I've hired and fired many of them over the years.
Reply:It would taste weird, especially jasmine, you should wait for the right type of rice.
Reply:Go with Rosiesbridge answer. There is no way to do it. Make a different dish.