Use Short Grained "Pudding" Rice For Risotto

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.

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By Lucy from Oxford UK

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