Want to make risotto but have just realised that I'm out of arboria rice, will another rice do??

[dairymoo]

I have brown (easy cook) and pudding rice. Will the pudding rice be ok?

oh and I meant arborio rice, oops

Pudding rice will be okay. It might be a bit gloopier than normal, at a guess.

I use carnaroli

I would think use the long grain and do a baked risotto, my stepfather used to do this and it was delicious

Like the idea of baked risotto as I'm assuming that eliminates the endless stirring? Do you have a basic recipe CD?

no I don't think I do
My mum will be here in a minute I will ask her

Thanks

here there is one here or many others if you google

I'd use the brown rice. I make a risotto with ordinary long grain rice - it doesn't have the creamy texture but does get a lovely flavour (I brown the rice and onions first before adding the stock etc). It has the big advantage for me that it is just as delicious cold the next day, for my lunch.

In all honesty, it's probably more of a savoury rice than a pukka risotto, but it's my mum's recipe and she called it risotto, so who am I to argue??!!

Great, thanks. Will try the brown rice and see what happens! I'm going to add lots of lovely butternut squash and Saint Agur anyway, so probably can't go that wrong!