Risotto Sub Ins

 Everyone loves a good risotto. There's the creaminess and the flavor. The crispiness when it's been refried The day later. The only problem is that arborio can be hard to find or can be temperamental at cooking. What to do ? try subs.

This has become a thing with many chefs.The famed  chef and cookbook author Nigella Lawson is constantly trying new variations using barley and orzo. Yet many home chefs will ask can I sub in regular rice for arborio.The answer is yes but keep in mind the dish won;t have the creaminess simply because arborio rice is a short grain starchy variety. You can use it especially if the rice is really a supporting flavor. It can work well with chicken and a tomato sauce. Can you make the classic and heavenly delicious risotto Milanese>Yes but keep in mind that it won;t have that creaminess .You could add a tablespoon of plain Greek yogurt, creme fraiche or even heavy whipping cream to replicate the texture and mouthfeel. The risotto will still taste good with or without the creaminess. It's the saffron and chicken broth that really make the dish.What about brown rice?Again yes. To make it healthier and creamier you could add white cannellini beans ( don't try this for a Milanese). The beans impart a nice flavor and work well with the chicken broth and tomatoes.

What about orzo and barley? Yes orzo, that rice like pasta can easily be subbed in for arborio rice. Many home chefs and commercial ones claim that it makes a better Milanese than the arborio rice. You use the same ingredients, the saffron threads, the white wine and chicken broth. To achieve the famed creaminess add two tablespoons butter or a plant based one such as Melt. Of course orzo can be used in traditional risottos that also have tomato sauce and mushrooms. It can even work in making arrancini those stuffed deep fried rice balls. Is pearl barley a good risotto sub in? Yes!!! You can even make Milanese style with it!! Keep in mind that it does have a slightly nutty taste that may come through in dishes made with lighter sauces. Many home chefs pair it with a variety of veggies. Many add vegetables normally not associated with risoot like carrots along with squash and even soy sauce. It's a great risotto to make using a current season's harvest. Try kale and butternut squash in the fall while the summer calls for corn and cherry tomatoes.

Risotto doesn't;t have to always be made with arborio rice. Try orzo in a pinch or pearl barley if you have that. Use up your white and brown rice for a risotto Milanese or a traditional tomato one.