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Arborio or carnaroli rice, the kinds that cookbooks recommend for making risotto, are extremely expensive. I always use ordinary short-grained white rice which is much, much cheaper, the kind called "pudding rice" in Britain as that's what it's generally used for. But I'd defy anyone who is not a world-champion risotto expert to tell the difference.
By Lucy from Oxford UK
This is a page about mushroom and cheese orzo risotto recipe. This savory version of risotto uses orzo instead of rice.