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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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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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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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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International Recipes
from Tipperary, IrelandMakes 4 cups 4 servingsArborio rice is an Italian shortgrain, highstarch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orangefleshed winter squash in this soup ...
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dicentra
Food and Wine. Comfort food!
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tuilelaith
This recipe for green beans had a lot of parts, but in the end it is worth it. food Network knows how to cook!!!
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Dave Lieberman
Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.
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International Recipes
from Tipperary, IrelandMakes 4 cups 4 servingsArborio rice is an Italian shortgrain, highstarch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orangefleshed winter squash in this soup ...
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mystic_river1
The flavor is really delicious, and this dish goes really well with braised or grilled meats. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. The broth should be homemade; to ensure the most flavorful results, but if time or circumstances make having homemade broth impossible, use the best canned broth you can find. As for the wine, any decent Chianti red wine works really well.Deborah Mele
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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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