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“Risotto” with Paella rice?

(9 Posts)
FindPrimeLorca Sat 30-Mar-19 22:21:00

Last minute customer resistance to the idea of any sort of rice in the end, so I busked a chicken and asparagus cream and white wine sauce to have with mash. Apparently edible. Thanks for advice anyway.

OP’s posts: |
kateandme Sat 30-Mar-19 22:13:47

FindPrimeLorca how did it go?

MrsSchadenfreude Sat 30-Mar-19 16:45:36

Paella rice works fine in a risotto. I used some the other week.

Chewbecca Sat 30-Mar-19 16:40:07

Do they have regular rice? I actually think that a chicken pilaf type dish would work better than trying to risotto the paella rice, I wouldn’t do the stirring thing with it.

FindPrimeLorca Sat 30-Mar-19 16:38:57

Thanks all

OP’s posts: |
starzig Sat 30-Mar-19 16:37:58

It will be fine. Alternatively pearl barley is good

wheelemin Sat 30-Mar-19 16:35:37

No problem at all. Pretty much interchangeable with arborio or carnaroli. Makes a fine risotto. I've used it in place a couple of times when I've only realised too late as well.

madamy Sat 30-Mar-19 16:33:37

I'd do it exactly the same as with risotto rice. It probably won't be as creamy and the rice might be a bit nuttier in texture but it'll still be yummy!

FindPrimeLorca Sat 30-Mar-19 16:23:32

I looked at the contents of my hosts’ fridge this morning and promised to make a chicken and asparagus risotto this evening (they’re not CFs, they’re ill and can’t cook themselves). Unfortunately I didn’t factor in that I’m in the wilds of the countryside, and risotto rice is not available in the local shops. What I do have is chicken breasts, asparagus tips, garlic, onions, white wine, butter, Knorr chicken stock tubs, and paella rice. I make a decent risotto but have never cooked paella. What’s my best course of action to make something tasty for poorly people (who aren’t food snobs, and won’t criticise my purity of technique as long as it tastes OK)?

TIA thanks

OP’s posts: |

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