Risotto vs. Paella: Differences & Which Is Better?

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Risotto and paella are both rice-based dishes that often include other flavor-giving ingredients, such as meaty toppings, seafood, or broth. One is Spanish, and the other is Italian, and although they have the same base ingredient, these two dishes are very different in many aspects. So, what are the differences between risotto and paella?

Risotto is Italian, while paella is Spanish, and while paella is heavily topped, the accompanying risotto ingredients are more subtle. Risotto is simmered on medium heat, while paella is cooked directly over a roaring fire. Consequently, the time needed to cook paella is shorter compared to the time needed for risotto.

Although it is hard to mistake one for the other, especially since they are visually different, many confuse paella and risotto because they are rice-based. Therefore, in the following text, I will explain the differences between paella and risotto and how to make the most of them.

Risotto vs. Paella: Differences 

Risotto vs. Paella: Differences & Which Is Better? 

Risotto and paella are different in many aspects.The most significant difference between them basically triggers the other differences in cooking. These two dishes also have different origins and use various flavor-giving ingredients.Heres a cheat sheet to start with.

Features Risotto Paella
Origin  Italy  Spain
Preparation and ingredients  Simmered over medium heat; constantly stirred; commonly served with seafood Cooked directly over a fire; no stirring; heavily topped with meaty toppings
Serving and variations Elegantly served; the variations depend on the additional ingredients Served in the frying pan; the variations depend on the additional ingredients
Popularity  Famous worldwide in home and restaurant setting Famous worldwide, more often at restaurants
Nutrition Highly nutritious Highly nutritious
Taste  Softer and more elegant Stronger and more intense


Paella originated in Spain,Valencia, to be more precise, and is considered to be a merger between the Spanish and Arabian cultures. The Arabs introduced the paella rice, and the Spanish introduced the pan.

The paella is traditionally made in a special paella pan characterized by a flat bottom. The word paella comes from the word paellera, which is the pan where the paella is cooked.

Risotto originated in Italyand, like the paella, it is a merger of the Arab and, this time, Italian culture, as the Arabs introduced the rice again.

The Italian part of the dish is the cooking manner- gentle and gradual simmering and the well-known delicious Italian seafood.

Preparation and Ingredients 

The key aspect in which paella and risotto differ is the cooking method. While the paella is cooked directly over a roaring fire, the risotto is gently, slowly, and gradually simmered.

Due to the rougher cooking method, the paella is not as refined and as elegant as the risotto. While the risotto is creamy, soft, smooth, and silky, the paella is rougher, with a thick crust on top. The paella top crust is made at the pans bottom and then turned over.

Both paella and risotto require lots of liquid while cooking, but paella requires more due to the stronger cooking heat. The liquid in the paella evaporates quicker than in the risotto, leaving the paella rice a bit stickier than the rise in the risotto.

Still, both paella and risotto rice grains are easily separable after the meal is done, with the paella rice being the drier of both.

Risotto is often cooked in some kind of seasoned broth that gives the risotto its flavor. The other risotto ingredients, mostly seafood, are cooked inside the same pan as the risotto but are more understated and not as expressively flavored as in the paella.

The paella is heavily topped with expressively flavored toppings, such as meat, sausage, or seafood and is generally more intense in flavor than risotto.

Both paella and risotto use the same rice type- white short-grain rice, and the main difference is how the rice is cooked.


The taste of the risotto and paella depends mainly on what is contained in the dish.The cooking manner makes the risotto more elegant than the paella, creamy, and lighter in taste, aroma, and intensity in general.

The paella is more firey and robust than the risotto because it is cooked over a direct fire and is more heavily topped. The paella is generally more rustic than the risotto, while the risotto is more elegant.

Variations and Serving

Paella and risotto have many variations, especially since theres a wide variety of toppings and additional ingredients.Risotto is better known for its seafood additions, while paella is most famous for its sausage and meaty toppings.

Risotto is considered to be an entire dish, and it often requires sides, such as salads or other suitable pairing ideas. The paella, on the other hand, can be the main dish or a side dish served with another main dish.

Paella’s main course is often a meaty feast. While the risotto can be divided and served among a few people, the paella is a single serving traditionally eaten from the pan where it was made.


Both paella and risotto are very nutritious.The rice contains vitamins D and C, folate, magnesium, iron, and healthy dietary fiber. [1]

Due to the cooking method, they are both low fat and low calorie and contain good fatty acids. Both risotto and paella contain carbs but enough to give you energy and not become unnecessary fat.

Depending on the additional ingredients, the nutritional value varies. In the case of the paella, which often contains meaty toppings, there will be a substantial amount of protein and, to some extent, fat.

The risotto is often made with seafood, so it contains a high amount of protein with a low quantity of fat.

Although they are both nutritious, the risotto would be the healthier option of the two.


Both dishes are very famous and beloved worldwide,with the risotto enjoying slightly bigger fame than the paella. Because of the simpler way of cooking, risotto is not only a restaurant dish, but many have it in their kitchens on a regular Tuesday.

The paella is more specific to make, requiring a special pan and a strong fire, and therefore is often enjoyed in a restaurant setting.

Paella vs. Risotto: Which Is Better?

Risotto vs. Paella: Differences & Which Is Better? 

Paella and risotto are too different to compare in terms of which is better.Paella is more aggressive and rustic, and risotto is more elegant and understated.

Both are delicious, but it depends on your preference and mood. If you are in a more temperamental state and need a more passionate dish, go for the paella. If you need something refined, go for the risotto.

How Do Rice and Risotto Differ? 

Rice is the grain from which risotto is made, and risotto is a dish made of rice.

Can You Make Paella Out of Risotto? 

Yes, you can make paella out of risotto, but it will be starchy.If you try to turn already made risotto into paella, you will need to cook the rice that has already been cooked and therefore risk it either burning or sticking. Still, you can manage to pull this off.

Can You Make Risotto Out of Paella? 

Yes, and this is easier than the reversed.The paella is drier than the risotto, so by putting into the broth to simmer and stirring it all the time, you can make a great creamy risotto out of paella.

Can You Make Risotto with Paella Rice? 

You can make risotto and paella with the same rice type short-grain white rice, so yes, you can make risotto with paella rice.


What’s difference between paella and risotto?

1 Paella is Spanish in origin while risotto is Italian.

The result is a rice dish that is cooked quite aggressively depending on how hot the flames are. The risotto meanwhile is Italian in origin. It’s a dish from the northern parts of Italy where a special kind of rice is simmered and cooked slowly in a broth.

Is Carnaroli or Arborio better for paella?

As for substitutes, look for Italian Carnaroli and Vialone Nano rice, traditionally used for making risotto; Carnaroli, in particular, holds its shape and absorbs broth well, making it acceptable for paella. Arborio, another risotto rice, produces a softer, creamier finish, so it is better suited to soupy rice dishes.

Does paella rice cook like risotto rice?

Yes, the answer is yes! While the traditional method for making risotto might call for a different type of rice, you can absolutely use paella rice to make a delicious and hearty risotto. The key is to adjust the cooking time and method slightly to account for the different size and absorbency of the paella rice.

What makes risotto so special?

Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Does risotto taste like?

Risotto is a creamy Italian dish that tastes a lot like the rice version of mac and cheese. Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding small amounts of liquid at a time.

Why is risotto rice not cooking?

Why is my risotto rice still hard? If your risotto is still hard, it hasn’t finished cooking. Keep adding more stock until it becomes al dente or your preferred texture.

What type of paella is best?

Valencian Paella (the real thing)

This recipe is the best known one throughout Spain and is prepared with a tomato, pepper, onion and garlic sofrito. Water must be measured well for this dry rice dish to be sure that the rice doesn’t become overdone.

What kind of risotto does Gordon Ramsay use?

Mushroom Risotto is made with these core ingredients: Arborio rice, shallots (or onion), olive oil, butter, broth, white wine, mushrooms, and Parmesan cheese.

What risotto rice is best for paella?

Arborio Rice: This may be the first choice that comes to mind when finding a rice substitute. Although it is very much associated with the cheesy starchy risotto dish, it can still be used for making paella. Arborio rice can be found in almost every supermarket across the United States.

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