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A.
It’s true that risotto rice varieties like vialone nano, carnaroli & arborio do have a little white spot that appears when the rest of the grains turn semi-transparent near the beginning of the cooking process. Because they are polished – a process that removes the bran and germ – it’s unlikely that this is the germ. If you taste your risotto and it is still crunchy, this is an indicator that it is under cooked. – Question Submitted by RM Post your comment here:6 Responses to “Is the white “eye” in risotto rice the germ? I’ve read it remains crunchy. Why?” |
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What is this white eye?
June 5th, 2013 at 10:15 amI read after cooking it has a bite or crunch due to this white eye.
Hi RM,
To be honest, I’m not sure what causes the white “eye”. I can tell you that your risotto rice should not have parts that are crunchy once cooked. That’s a sign that you need to continue cooking it.
Matthew
June 6th, 2013 at 9:14 amMarxFoods
Do Italians eat risotto with unpolished rice? Or make it from other grains, not rice?
June 30th, 2013 at 9:30 pmHi RM,
Though it’s less common, they do indeed use less polished rice – our integrale risotto rice for a less polished option which offers a firmer texture, nuttier flavor, and more nutrients. Risotto is also made with farro (emmer berries) in Italy – the dish is called “farrotto”.
For a really unusual option, you can also make risotto from fregola sarda – a sort of Italian toasted couscous. Check out our risotto-style fregola recipe.
Matthew
July 1st, 2013 at 8:27 amMarxFoods
Please give me the photo difference between normal rice and white eye rice
November 5th, 2016 at 2:54 amHi Suraj,
I’m afraid we don’t have a photographic example handy. I’ll see if I can describe it a little more clearly.
The “eye” that the original questioner refers to (I’ve never heard it called that before, so I’m not sure it’s an official term) is a little fleck of white left suspended in some rice as it turns semi-translucent during cooking.
I hope that helps.
Matthew
November 7th, 2016 at 1:21 pmMarx Foods