However, Sushi rice is widely available and works nicely.
Here are two recipes for non-dairy Risotto.
Basic Risotto
(serves 4 to 8 depending on how big a helping they take)
4+ C stock, simmering
1 Onion, chopped
1 - 2 cloves of garlic, minced
1.5 C sushi rice (or arborio if you have it)
olive oil
Dry or semi-dry white wine
Risotto is easier than you think. Traditionally you need a wooden spoon, and lots of stirring. I find that it works nicely with a silicone spatula* which makes it easy to make sure there is nothing stuck and burning in the corners of the pot, though it still takes quite a bit of stirring. Make sure to look at the finishing options below before starting.
Start out with a larger pot than you would usually use for 1.5 C of rice: risotto cooking produces much more volume. Give a nice large splash of olive oil, and saute the onion on medium heat until translucent. Add the garlic, give a few more seconds and then add the rice. Stir to coat the rice well with the oil, and saute for couple minutes, letting the rice go somewhat transparent.
Add some white wine; anywhere from 1/2 to 1 C.
Stir every 20 seconds or so until the rice is starting to go dry, then add a ladle of your simmering stock. Continue stirring occasionally, adding stock as the rice absorbs the liquids.
As you get towards the end of the stock, check your rice -- it should be getting soft, but still have some al dente bite. If it is too hard, you may need more stock, or you can top up with boiling water from the kettle. When it is almost finished, add one of the finishing options below (or make up your own) , another splash of olive oil for richness, and salt and spicing.
At the very end, stir in a bit more water/stock, and cover and let rest for a few minutes. If you are making this for shabbat, prepare it close to candlelighting, and keep it warm until serving, otherwise it will gell and while still tasting great, will be less appealing.
*The chef'n spatula is Also Available in Israel ™ -- I found it at Golf & Co.
Option 1: Artichoke Risotto
Artichokes are really cheap in the markets now - I saw them this morning in Mahane Yehuda for 3.5 - 5 NIS a kilo. Choose ones that look nice and fresh, as close-leaved as possible. Cook with salt and some lemon slices until a leaf pulls out and when tasted, is just a bit undercooked.
Reserve the cooking liquid to use as stock for the Risotto.
To give the stock something extra, saute an onion until it starts to brown, I like to add some dried hot pepper flakes to this, and then add the artichoke stock. A couple of dried shiitake will be nice added to this as well. After boiling for a few more minutes, you can remove the now reconstituted shiitakes, remove the stem, and slice thinly to be added to the finished risotto.
Take your cooked artichokes, pull off the tough leaves leaving the ones that are edible to half their length. Trim off the bottom of the leaves, scoop out the choke with a spoon, and then slice lengthwise as thin as you can get. Marinate with some olive oil, lemon, salt and pepper until needed. If you used shiitake mushrooms, you can add them to the sliced artichoke.
Stir the sliced artichokes and mushrooms into the risotto just before it is finished.
Option 2: Smoked Salmon
This one doesn't get you stock as well, so you'll have to make or buy some. Just take a 100 gr packet of smoked salmon, slice into thin strips, and stir into the risotto just as it's done. I also added the zest of one lemon, and the juice from one half of the lemon. Make sure not to add salt before adding the salmon, so you don't end up oversalting.
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