Risotto-like rice without arborio?

http://glutenfree.wordpress.com/2011/07/06/creamy-...

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Parmesan-Carrot Risotto .This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.

Ingredients

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 tablespoons butter

1 medium red onion, finely chopped

6 medium carrots, grated

Coarse salt and ground pepper

1 1/4 cups long-grain white rice

1/2 cup dry white wine

1/4 cup grated Parmesan

Directions

In a saucepan, bring broth and 2 cups water to a bare simmer over medium.

In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.

Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).

Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

http://www.marthastewart.com/316250/parmesan-carro...

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Brown Rice Risotto with Lemon and Fresh Peas

Brown rice adds texture and a nutty flare to a fresh summer flavours in this creamy risotto.

This version of risotto boasts a refreshing lemon tang complemented with seasonal spring and summer ingredients. Short grain brown rice gives this dish a slightly chewy texture and nuttier flavour than traditional risotto – a happy delight for tastebuds. Leftovers make for an appetizing lunch.

6 cups gluten-free low-sodium vegetable or chicken broth (1.5L)

2 tbsp butter (30 mL)

2 tbsp olive oil (30 mL)

1/2 cup finely chopped shallots (125 mL)

2 cups sliced mushrooms (shiitake, cremini or chanterelles) (500 mL)

1 1/2 cups U.S. short or medium grain brown rice (375 mL)

1/2 cup dry white wine (125 mL)

1 cup fresh peas (or frozen peas, thawed) (250 mL)

1 tbsp grated lemon zest (15 mL)

1/2 cup fresh grated Parmesan (125 mL)

1/4 cup fresh chopped parsley (50 mL)

Heat the broth in a medium saucepan over medium heat to maintain a simmer.

In a large saucepan, heat the butter and oil over medium heat until butter is melted, about 1 minute. Stir in the shallots and cook until translucent but not browned, about 5 minutes. Stir in mushrooms and cook until golden, about 5 minutes. Sprinkle with salt and pepper.

Add rice, stirring until all grains are coated and translucent around the edges, about 3 minutes. Add the wine, scraping any brown residue from the bottom of the pan and cook, stirring often, until most of the liquid has been absorbed, about 2 minutes.

Cook the rice, stirring often, and adding 1 cup (250 mL) of the simmering broth at a time (stirring until almost all the broth has been absorbed before adding more – this is what produces the creamy texture) until the rice is al dente, about 45 minutes. If needed, add up to 1 cup (250 mL) extra broth if rice is too thick. Stir in the peas with the last addition of broth.

Remove from heat and stir in the lemon zest, Parmesan and parsley. Let sit covered for 10 minutes before serving in warmed bowls or plates with additional Parmesan and fresh cracked pepper, if desired.

Makes 6 servings.

Tip: Add some chopped nuts to this simple vegetarian dish to boost protein.

http://www.50plus.com/lifestyle/brown-rice-risotto...

Go to www.food.com>community forums>cooking Q & A

Or just Google Risotto without Arborio Rice that should help you.

Good Luck

You can, but it wouldn't be as good. Carnaroli rice is an Italian rice that, like arborio, is short and plump and absorbs a large amount of liquid without losing its shape. Carnaroli is the risotto rice preferred by many chefs for its firm texture

Just google 'risotto recipe'. I tried a couple weeks ago looking for new ideas for risotto using arborio, but all I was seeming to get were 'risotto' recipes using regular rice. Allrecipes.com had tons of fake risotto recipes. (Not to say they wouldn't be good, just not what I was looking for at the time.)

Who cares

yes