Question: I want to make risotto, but I don't have Arborio rice. Is there another rice I can substitute for Arborio?
Answer: Risotto recipes typically call for Arborio rice, a starchy, short grain rice named for the Italian town where it was first grown. Arborio's high amylose content helps give risotto its characteristic creaminess.
If you don't have Arborio, Carnaroli rice, a medium-grained rice that also has a high amylose content, is another classic — if lesser known — choice for risotto in parts of northern Italy.
But don't feel restricted to Italian rice varieties. The key to successful risotto-making is to use a short or medium grain rice with a firm texture and high starch content. White sushi rice works nicely.
Or experiment with starchy, rice-shaped grains, such as pearled barley or farro.