@WillowsMoon the only type of rice I have at any given moment is what you would call sushi rice.
Medium grain rice is on our table most nights, served steamed with shoyu and furikake on top, YUM!
Sushi rice makes a wonderful pudding, but then it wouldn't be considered risotto would it, not using the arborio that is,
but simply coconut rice pudding with mangos, which sounds lovely to me.
hinode calrose rice, what I call just rice, always in our house...
It's not only a matter of how the rice cooks but the flavor. In Italy we use different varieties of rice, not only arborio for risotto. I use carnaroli which has a wonderful nutty taste and does not overocook. I have never made risotto with sushi rice wich is quite difficult to find in Italy anyway but I have tasted a variety of types of rice - and plenty sushi - as I have traveled a lot in Asia. To me it does not taste the same as even the most ordinary risotto rice. It's like making a bruschetta with the wrong bread. It's still bread, and you can spread it with garlic and douse it with olive oil but the final risult will be something dfferent.
True. And I would use aborio if I had it or if available. And wanted a standard Risotto. If not available and Cal rose, or sushi,
or some other is... or was possibly going for something new and varied, well we're talking about suitable substitutes here.
Again we're brainstorming the few rices that actually could compare to classic Aborio in texture, creaminess,
and absorption performance, while still remaining al dente....and just plain yummy.
Growing superior rice for risotto in Italy is akin to cultivating great grapes for fine wine. By way of example, Maratelli rice is native to the Asigliano Vercellese province of Vercelli northern Italy and has been under cultivation for 100 years. It is considered one of the great rice types for the perfect risotto. The grain resists over cooking and due to its medium size, it cooks faster than the larger grain Arborio rice but slower than the small grain. This difference makes the task of rendering perfect results more tolerance but fast enough not to overly stress the restaurant chef who needs quick product for his customers. The Italians are critical of the finish result; creamy while al dente and appearance are all important.
I could use some other rice for risotto and I could cook while standing on one leg, but it would not be my first choice.