I'm guessing this might well be a stupid question. I've seen the praise for Carnaroli rice for risotto but have yet to try it. As I consider myself more a good recipe chooser and follower rather than a good cook, I was wondering in general if I would need to make any adjustments to a risotto recipe that originally called for Arborio rice (i.e., more or less rice needed, is there a significant difference in cooking time). Pertaining to the cooking time, I'm not worried about knowing when the risotto is finished (I've cooked enough risotto to know that) but more in the timing aspect in conjunction with other dishes. TIA
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