The rice
Paella uses Spanish round rice such as bomba, which absorbs stock while staying firm. Risotto uses Italian rice such as arborio or carnaroli, which releases starch.
Stirring
Risotto is stirred constantly to release starch and make it creamy. Paella is not stirred once the rice is in, so the grains stay separate and a crust forms on the base.
The pan
Paella cooks in a wide, shallow pan in a thin layer. Risotto cooks in a deeper pan.
Texture
Risotto is creamy and loose. Paella is drier, with separate grains and a toasted base (socarrat).
Stock
Both use stock, but paella absorbs it all at once, without stirring, while risotto takes it ladle by ladle.
Fat
Risotto is usually finished with butter and Parmesan for creaminess. Paella uses olive oil and has no cheese.
Serving
Risotto is served on plates straight away. Paella rests briefly in the pan and is often served from it at the table.
Which to cook at home?
Risotto suits a small dinner party where you can stand at the stove stirring. Paella suits a bigger gathering, especially outdoors, where the cooking becomes part of the event. Both are rice dishes that reward good stock and good ingredients, but they’re cooked and eaten in very different ways.
For more, read the best rice for paella and how to cook paella for a crowd.
Common myths
A few myths are worth clearing up. Paella isn’t just ‘Spanish risotto’; the method is completely different. Paella doesn’t have to contain seafood; the original Valencian version is chicken and vegetables. And paella isn’t supposed to be creamy: separate grains and a toasted base are the goal. Risotto, on the other hand, should be loose and creamy, never dry. Each dish is excellent when it’s cooked the way it’s meant to be.
Which for a crowd?
Risotto has to be stirred and served immediately, which is hard for big numbers. Paella is made for crowds.
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