jennyjj01 wrote: ↑Sun Jan 04, 2026 8:35 pm
Any tips on making, say, a soya chunk, or tuna risotto? Or other ideas for using risotto rice to give variety? I guess it's useless to replace long grain rice?
Stock cubes, totally changes the end dish.
Well, a quick google shows it to be a simple, yet counter intuitive process.
So far, I see the plan as...
Toast the dry grains in a splash of oil, maybe with some chopped onion. Until the grains become a bit translucent. Meanwhile warm up some broth or dissolve a stock cube and have some ready cooked meat, fish, mushrooms, etc.
Approx 1.75:1 to 2:1 stock: rice. Progressively add the stock to the rice ladleful by ladleful, each time simmering and stirring until it's all soaked in. Test to get it to al-dente. Then stir in ready cooked meat or fish chunks, or just veg, late in the process.
The intention is for the rice to have exactly the creamy texture that we didn't want with long grain rice.
I'll be getting my pinny on for a prep food take on this
Arborio is a short grain rice like pudding rice. My son happily uses pudding rice as a cheapskate variant for risottos. So I imagine you could use arborio to make rice pudding.
You also have some oven, slow cooker and pressure cooker based "risottos". Not authentic but easy. And I am pretty sure these would work in a thermal cooker/thermos flask variant too.
