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Top Rated Arborio Rice Recipes

mushroom chia risotto
If you’ve been vegan for some time now and have eaten at a restaurant that serves meat and dairy, you’re probably accustomed to asking the waiter if the chef could make you something that you can eat. Nine out of ten times the waiter will come back and suggest, “Risotto.” It has made me loathe risotto, but I don’t want to. I loved it as a kid and I believe it should be just as good plant-based as it is with dairy butter in it. So I created this mushroom chia risotto to give me the decadent risotto I’ve been craving. Chia seeds are an excellent source of protein, and I love to sneak them into dishes when I can. They also give this risotto a wonderful, thick texture—you can even stack it on a plate instead of putting it in a bowl, if you’d like.
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Ramp Pesto Risotto
In the context of the question of whether the chicken or the egg (or in this case, the pesto or the risotto) came first, the ramp pesto is the medalist in this recipe. After trying a spoonful of it — raw — from a batch my friend made on his farm, Ralston Farm, in New Jersey,  I decided immediately that I would put it in my risotto recipe that I was developing for the week. Roasted asparagus is mixed in to give the risotto another taste of spring, but the real star of this dish is the pesto. Fair warning, though: Try not to eat all of it straight from the jar before you make the risotto.  Click here to see Rice Made Sexy — 5 Great Dinner Recipes.
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Heirloom Squash Risotto
With so many recipes for risotto out there, it’s difficult to be original. Well, here’s one that’s as beautiful as it is delicious. The earthiness of chanterelle mushrooms contrasts with the sweetness of the squash, and a touch of brown butter at the end adds just the right amount of richness.
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Butternut Squash Risotto
You can't go wrong with risotto, or roasted butternut squash for that matter, but to make this recipe extra special, I gave the squash a sugary treatment and fired all decadent engines with the risotto. It's not exactly diet-friendly, but boy is it good.
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Recipes Network
Risotto(Italian Arborio Rice)
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Shmo
Creamy rice pudding made with arborio rice
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Stephanie Prida
Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.
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Food&Wine
Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.
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mirandavoegeli
Ingredients: 1 quart whole milk 1 cup arborio rice (about 8 ounces) 1/2 cup sugar One 14-ounce can unsweetened coconut milk 1/2 cup coarsely shredded unsweetened coconut In a large saucepan, combine the milk, rice and sugar with 2 cups of water and ...
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There are many versions of minestrone as there are cooks in Italy, but the soup always contains a wide variety of vegetables and usually includes beans and either pasta or rice. If you happen to have the rind from a chunk of Parmigiano-Reggiano, throw that into the soup pot as well. The arborio rice here soaks up and also thickens the liquid; if the soup gets too thick, don't hesitate to add water or more stock.
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Quick From Scratch Italian, Food & Wine JANUARY 1998
There are as many versions of minestrone as there are cooks in Italy, but the soup always contains a wide variety of vegetables and usually includes beans and either pasta or rice. If you happen to have the rind from a chunk of Parmigiano-Reggiano, throw that into the soup pot as well. The arborio rice here soaks up and also thickens the liquid; if the soup gets too thick, don't hesitate to add water or more stock.
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