No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Arborio rice

Explore 72 recipes, 1 gallery, 18 videos, and more

Saffron and Shellfish Risotto

Ingredients
  • 6 to 8 cups Homemade Vegetable Stock Mrs. Kostyra's Vegetable Stock, or canned low-sodium vegetable broth
  • 12 littleneck clams, scrubbed
  • 24 medium shrimp, peeled, deveined, cut into thirds, shells reserved
  • 3 tablespoons olive oil
  • 1/2 cups finely chopped shallots
  • Pinch saffron threads
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for shaving (optional)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
expand

Biba's Asparagus, Artichoke, and Pea Risotto

Ingredients
  • Coarse salt
  • 1/4 pound asparagus tips (from about 1 pound asparagus)
  • 1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed
  • 6 cups Homemade Chicken Stock
  • 1/2 pound baby artichokes, cleaned, cooked, and cut into wedges
  • 4 tablespoons unsalted butter
  • 1/2 cup minced yellow onion
  • 2 cups imported Italian arborio rice
  • 1 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
expand

Nasturtium Risotto

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 leek, halved lengthwise and thinly sliced, white and light-green parts only
  • 1 teaspoon garlic, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • Coarse salt
  • 3 cups Nasturtium Bouillon, heated
  • 3/4 cup Nasturtium Butter
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Nasturtium Pesto, for garnish
  • Fresh chervil sprigs, for garnish
  • Nasturtium flowers, petals, or buds, for garnish
expand

Seafood and Chicken Paella

Time:1 hour 15 mins
Ingredients
  • 4 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon crushed saffron (optional)
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 tablespoon extra-virgin olive oil
  • 4 skin-on, bone-in chicken thighs (about 1 pound total)
  • Coarse salt and ground pepper
  • 6 ounces dried chorizo, sliced 1/4 inch thick
  • 1/2 medium onion, diced small
  • 3 garlic cloves, minced
  • 2 large tomatoes, chopped
  • 1 1/2 cups Arborio rice
  • 12 mussels, scrubbed
  • 1/2 pound medium shell-on shrimp, deveined
expand

Butternut Squash Baked Risotto

Time:45 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, leaves
  • 1 1/2 cups Arborio rice
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
  • Grated Parmesan, for serving
expand

Alex's Red Berry Risotto Oatmeal

expand

Parmesan Risotto

Ingredients
  • 6 to 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped shallots, (about 2)
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
expand

Creamy Orange Rice Pudding

Other Ideas:
Cream, Dessert, Oranges, Rice pudding
expand

Creamy Orange Rice Pudding

Other Ideas:
Dessert, Milk, Oranges, Rice pudding
expand

Spring Risotto with Peas and Zucchini

Time:1 hour
expand

advertisement

advertisement

advertisement

advertisement