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Arborio rice

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

Mushroom Risotto

Ingredients
  • 2 tablespoons butter
  • 1/2 teaspoon dried thyme
  • 10 ounces button mushrooms, trimmed and quartered
  • Coarse salt and ground pepper
  • 1 cup Arborio or long-grain rice
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3 garlic cloves, sliced
  • 1/4 cup grated Parmesan
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Mushroom Risotto

Ingredients
  • 3 quarts water
  • 1 ounce dried porcini mushrooms (earthy.com)
  • 1 teaspoon whole black peppercorns
  • 1 stick unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
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Risotto

Time:45 mins
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Butternut Squash Risotto

Time:1 hour
Ingredients
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
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Butternut Squash Risotto

Ingredients
  • 1 medium butternut squash
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 shallots, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
  • 1/2 cup freshly grated Parmesan cheese
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Risotto

Ingredients
  • 1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 2 tablespoons unsalted butter
  • 1 celery stalk (preferably from the heart, cut in half crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1 medium carrot, cut in half crosswise
  • 1/2 small onion, cut into fine dice (about 1/3 cup)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • Coarse salt and freshly ground pepper
  • 1/2 small onion, peeled
  • Chopped flat-leaf parsley
  • 1 garlic clove, smashed and peeled
  • 1 sprig flat-leaf parsley
  • 7 cups water, or half water and half Basic Chicken Stock
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Autumn Parfait

Ingredients
  • 3/4 cup Arborio rice
  • 2 1/4 cups milk
  • 1/2 cup plus 2 tablespoons sugar
  • 2 lemons
  • 1 vanilla bean, split lengthwise
  • 3 large egg yolks
  • 3/4 cup heavy cream
  • 1/4 teaspoon pure almond extract
  • 9 small figs, (1 3/4 pounds total)
  • 2 tablespoons unsalted butter
  • 1/2 cup tawny port
  • 1 cup whole almonds
  • 2 tablespoons honey
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Mushroom Risotto with Spring Herbs

Time:40 mins
Ingredients
  • 6 cups low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, diced small
  • 1/2 pound cremini or button mushrooms, trimmed and quartered
  • Coarse salt and ground pepper
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons grated Parmesan (1/4 ounce)
  • 3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives
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Carrot-Lemon Risotto

Time:40 mins
Ingredients
  • 6 cups low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, diced small
  • Coarse salt and ground pepper
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1/2 cup carrot juice
  • 2 tablespoons grated Parmesan (1/4 ounce)
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon lemon juice
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Basic Risotto

Time:40 mins
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