Arborio rice is a staple for making creamy, luxurious dishes like risotto, arancini, and rice puddings. Its high starch content and ability to absorb liquid make it essential for achieving the rich, velvety texture these recipes require. If you don’t have Arborio rice, a few closely related varieties can deliver equally impressive or even better results.
What Is Arborio Rice?
Arborio rice is named after the town of Arborio in northern Italy, where it originated. It is a short, oval-shaped type of rice with a high starch content and is the key ingredient in risotto. Arborio rice releases its starch as it cooks, which creates the rich and velvety texture that risotto is famous for.
Its firm center holds up well during the slow cooking process, giving a balance between creaminess and structure.
3 Substitutes for Arborio Rice
1. Carnaroli Rice
Carnaroli rice is my favorite substitute for Arborio and, in my opinion, is a superior choice to Arborio in most recipes that call for risotto rice. It has a higher starch content and firmer grains, which create an exceptionally creamy texture while keeping the grains distinct. Its resilience during cooking makes it easier to achieve the perfect consistency without overcooking.
Recipes: Best for risotto, arancini, and rice-based desserts like rice pudding.
2. Vialone Nano Rice
Vialone Nano is another Italian short-grain rice that works beautifully as a substitute for Arborio. Its smaller grains and high starch content deliver the creamy texture risotto requires. It absorbs liquid and flavors exceptionally well, making it a great choice for deeply flavored risottos or recipes with rich broths.
Recipes: Great for risotto, rice-based desserts, and arancini.
3. Baldo Rice
Baldo rice is a lesser-known but versatile Italian variety. It has a slightly firmer texture than Arborio but still provides the creaminess necessary for risotto. Baldo’s balance of starch and structure makes it a good substitute for dishes that require a rich texture while maintaining the integrity of individual grains.
Recipes: Great for risotto, rice-based desserts, and arancini.
Tips for Using Substitutes
Carnaroli rice delivers the creamiest results and is the top choice for risotto among professional chefs I know. Its high starch content and firm texture make it the most reliable option for achieving the perfect risotto consistency.
Vialone Nano is another excellent choice for risotto, with its smaller grains offering a slightly different texture while still creating a creamy dish. Baldo rice is versatile and works well for risotto while offering a slightly firmer texture. Its balance of creaminess and grain integrity makes it a good substitute for other dishes like arancini.
Each of these options performs well in risotto and can also be used for other rice-based dishes that call for Arborio rice.