Rissoto and Paella rice

[coccinelle]

I'd like some help here. A few years ago I made rissotto and it came out a bit like mushed rice and I didn't like it but I was told this is how it is! I've made paellas for years and have always loved the rice as it's so tasty and each grain separates. Last week, I bought a packet of rissotto and I made it up tonight and the constuancy (grains separate) and taste is very similar to paella.
My question, can I make rissotto like this and if so with what rice or should rissotto not be like paella rice???

[york310]

I prefer arborio rice for risotto which is a starch short grain rice which gives you the creamyness and consistency you need.

[NazNomad]

Use Arborio rice for Risotto (or one of several other very absorbent rice varieties - but Arborio is the one you'll find in shops here).

[DTCwordfan]

aMaking a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotti are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.

When buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotti are Arborio, Vialone Nano, and Carnaroli. Other short-grained rices such as Originario will also work. Long grained rice such as Patna won't do, because the grains will stay separate. Nor should you use minute rice -- it won't absorb the condiments, and again the grains will remain separate.

It is all about tasting as you add the stock and stir......if you like a drier rice, then just pull back as the rice grain softens....and I would be careful about adding a final slug of butter to avoid any mushiness.......if you like it mushy, go the opposite. I( certainly have my other ingredients pre-cooked and seasoned before adding them to the rice.....I think the flavour comes out better. Maybe a squidge of flat parsley and a nice Italian cheese at the end (fresh parmesan is ok but there are so many other good varieties to try......esp if you are in the London area - which I am not).

[boxtops]

No, risotto rice is rounder and does come out like porridge - paella rice should always be separate.

[pastafreak]

Rissoto shouldn't come out like porridge--if it does,it's been overcooked. Like pasta-it should be creamy but still have a bit of bite.

[coccinelle]

Well, there are mixed answers here. I think what i used a few years ago was in fact arborio rice and the rissoto came out a bit like rice pudding so no doubt I cooked it too long. What i ate last night was long grain rice so not apparently what rissoto should be made of. Thank you for all your replies. I'll have another bash at it...