- 19 Apr 2015
- Local time
- 1:27 AM
- Maidstone, Kent, UK
I absolutely agree with you in general terms - but here its a specific dish made with short grain rice which absorbs flavour in slow cooking & releases the starch to form a silky smooth result. That's the nature of a risotto - just like the nature of a a Biryani is that the grains are separate - so long grain or basmati rice is used. I'm not really talking about 'tradition' or 'authenticity' here at all. I'm talking about choice of ingredients producing very different end results.If I were to make risotto, I'd use whatever rice that produced the end product that I liked, or if I really wanted some and all I had on hand was some long grain rice, that's what I'd use.
Food "rules" - not for me. Cook what you like and what works for you.
Here is a (beautiful looking) Risotto from @MypinchofItaly: https://www.cookingbites.com/threads/milanese-saffron-risotto.14770/
And here is a Biryani:
But of course, you can call a dish whatever you like and use whatever ingredients you prefer! Its just that it might get confusing if you said you were making me a risotto abnd then served something that looked like the second photo.