Comments on: Let’s Talk Risotto

By: Lauren Keating

Lauren Keating — Tue, 15 Sep 2015 00:43:13 +0000

In reply to julie. I'm so sorry that it didn't work out for you! I wonder if you got an old package or something. Either way, I'd see if the store will take it back!

By: julie

julie — Mon, 14 Sep 2015 20:04:24 +0000

In reply to Monique. I have been making risotto for over 25 years, yesterday was the first time I used the integrale. It would not absorb the broth at all, after 2 hours, (yes 2 hours!) the 2lbs was still hard. It does have a little earthy or mushroom flavor. I will never, ever use that rice again! Be ware ... more expensive and it was awful in my opinion!

By: Shannon

Shannon — Wed, 01 Dec 2010 16:11:46 +0000

love the testing!

By: Jen (Life's Too Short to Eat Fat Free Cheese)

Jen (Life's Too Short to Eat Fat Free Cheese) — Mon, 22 Nov 2010 20:09:51 +0000

I’ve never seen integrale in stores near me — arborio is hard enough to find! I usually have to go out of my way and get it at Whole Foods.

If I ever see that brown rice, though, I’ll definitely give it a try. I used a short grain brown rice once (Lundberg, I think?) to experiment, and it wasn’t creamy enough for me.

By: rebecca subbiah

rebecca subbiah — Mon, 22 Nov 2010 04:41:54 +0000

great post your such a great cook

By: Lauren

Lauren — Sun, 21 Nov 2010 17:35:36 +0000

In reply to Barbara | VinoLuciStyle.

I wasn’t expecting to like the integrale very much at all, so I was surprised that it was my favorite! But yeah, it definitely needs to be done in a simple preparation – you’d probably want a rice with a more delicate flavor for that lemon and herb version.

I never had a problem with arborio before (obviously, considering we eat it all. the. time.) but it seemed to heavy and sticky compared to the vialone. Yes, branching out might be dangerous if the other rice is hard to find…

By: Barbara | VinoLuciStyle

Barbara | VinoLuciStyle — Sun, 21 Nov 2010 17:26:00 +0000

Very interesting but not totally surprising I guess based on your description of the rice and your preparation. I’m betting the integrale is better on it’s own in that simple preparation but that my standard arborio is still a great choice for the risotto that is currently my favorite and includes lemon, herbs and tomato.

The biggest issue is availability. I already know the ONLY place I can find pearl couscous is Whole Foods so sort of hate that I love it so much…what if I love Vialone Nano more too? 🙂

By: Wendy (The Weekend Gourmet)

Wendy (The Weekend Gourmet) — Sun, 21 Nov 2010 16:52:17 +0000

Great experiment…I had always used arborio for risotto until I received Thomas Keller’s French Laundry cookbook for my birthday in July. He likes to use carnaroli, so I bought a bag of it at my local gourmet grocery. I really like it and have used the past few times I’ve made risotto.

By: Mardi@eatlivetravelwrite

Mardi@eatlivetravelwrite — Sat, 20 Nov 2010 12:45:27 +0000

Great review Lauren. I mostly use arborio too but will now be on the lookout for some of these other kinds.

By: Lauren

Lauren — Fri, 19 Nov 2010 15:30:45 +0000

In reply to Monique. Same here. And Ill continue to base most of my recipes on arborio since that's the most popular. But I'm hoping that the others will be easier to find now that I know what I'm looking for. Ill admit that if I saw integrale before I probably wouldn't even have noticed it, since I had never heard of it.