Substitutions
A short, plump Italian rice unusually high in amylopectin, the branched starch that dissolves into a sauce. Cooked with hot stock added a ladle at a time, roughly 4 cups per cup of rice over 18 to 20 minutes.
What it does in a recipe: A starch that thickens its own cooking liquid into a creamy sauce while the grain centre stays firm. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Risotto rice
Quick answer
Carnaroli rice
1 cup arborio with about 4 cups hot stock = 1 cup carnaroli with about 4 cups hot stockAll substitutes, best first
1 cup arborio with about 4 cups hot stock = 1 cup carnaroli with about 4 cups hot stockCarnaroli holds even more starch and a firmer core, so it releases creaminess just as readily while being far more forgiving of an extra minute on the heat.
Trade-offA slightly firmer bite and a marginally looser sauce. Most cooks consider this an upgrade rather than a compromise.
1 cup arborio with about 4 cups hot stock = 1 cup short-grain sushi or Calrose rice with about 3 1/2 cups hot stockIt carries a similar sticky starch, but the grains are smaller and softer, so they absorb faster and need a little less total liquid.
MethodDo not rinse it — the surface starch you would wash away for sushi is exactly what makes the risotto creamy. Start checking for doneness at 15 minutes.
Trade-offSofter and stickier, closer to a rice pudding texture, without arborio's distinct firm centre.
1 cup arborio with about 4 cups hot stock = 1 cup pearl barley with about 4 1/2 cups hot stock, 35 to 40 minutesBarley releases plenty of starch into its liquid, so an orzotto genuinely becomes creamy, but the tougher hull needs longer and more stock.
MethodAdd the stock in the same ladle-by-ladle way. Allow at least 35 minutes and taste from 30.
Trade-offChewier and nuttier with a slightly slippery, less silky sauce. Not gluten-free.
Allergen checkPearl barley is a gluten-containing grain. It should not be used where the swap is being made for coeliac disease or wheat allergy; short-grain rice is the gluten-free route. Severe reactions are a medical issue and worth checking with a clinician rather than a recipe.
1 cup arborio with about 4 cups hot stock = 1 cup pearled farro with about 3 1/2 cups hot stock, 25 to 30 minutesPearled farro has had enough bran removed to let starch escape into the liquid, which is what makes a farrotto work at all.
MethodOnly pearled or semi-pearled farro will do this. Whole farro keeps its bran intact and will never give up enough starch to make a sauce.
Trade-offA much firmer, nuttier result with a thinner sauce than a true risotto. It contains gluten.
Allergen checkFarro is a form of wheat and contains gluten. Do not use it where gluten is the reason for the substitution. Packaged grains are frequently milled on shared equipment, so read the label, and take any diagnosed intolerance seriously rather than treating it as a preference.
Do not rinse risotto rice, and keep the stock at a simmer in a second pan. Adding cold liquid drops the pan temperature and stalls the starch release that makes the dish creamy.
At a glance
| Category | Grains |
|---|---|
| Job in a recipe | A starch that thickens its own cooking liquid into a creamy sauce while the grain centre stays firm |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Alcohol-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.