The other day, I decided to cook Beef and Mushroom Risotto for dinner. Cooking Risotto needs patience, as it takes about 25-30  minutes of constant stirring, so you might want to have someone help you stir.

The key ingredient to an amazing Risotto is Arborio rice. But I opted to use Japanese rice because the supermarket didn’t have any Arborio rice. Risotto gets its creamy texture from the starch released by the short-grained Arborio rice. Arborio has shorter and fatter kernels than other short-grained rice. You can substitute in Japanese rice as it also has a sticky property when cooked.