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Arborio rice

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

Baked Rice with Chorizo and Clams

Time:1 hour
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Easy Arborio Rice

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Shrimp-and-Herb Risotto

Time:30 mins
Ingredients
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio or Carnaroli rice
  • 4 cups chicken broth, divided
  • Salt and pepper
  • 1 pound large shrimp (31 to 35), peeled and deveined
  • 1/2 cup grated Parmesan (2 ounces)
  • 3 tablespoons chopped fresh parsley, plus more for serving
  • 3 tablespoons chopped fresh basil leaves, plus more for serving
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Chicken and Rice with Kabocha Squash

Time:1 hour 15 mins
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Risotto with Peas, Marjoram, and Asiago

Ingredients
  • 6 to 8 cups homemade or low-sodium canned chicken stock
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 1/2 pounds garden peas, shelled (1 1/2 cups)
  • 3 tablespoons unsalted butter
  • 1 cup grated Asiago cheese (about 4 ounces)
  • 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish
  • Coarse salt and freshly ground pepper
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Risotto Cakes with Roasted Tomatoes and Arugula

Time:30 mins
Ingredients
  • 4 cups leftover Leek, Bacon, and Pea Risotto, cold
  • 2 ounces fresh mozzarella, cut into 8 cubes
  • All-purpose flour, for dredging
  • 2 pints cherry or grape tomatoes
  • 4 sprigs thyme
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/3 cup vegetable oil
  • 2 bunches arugula, thick stems trimmed
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Asparagus-and-Lemon Risotto

Time:40 mins
Ingredients
  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper
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Rice Pudding Tarts with Blood Oranges

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Cauliflower Risotto

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Chicken and Chorizo Paella

Time:1 hour 10 mins
Ingredients
  • 4 cups chicken stock
  • 1/2 teaspoon ground saffron
  • Coarse salt and freshly ground pepper
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
  • 1 teaspoon pimenton (smoked Spanish paprika; igourmet.com)
  • 2 teaspoons extra-virgin olive oil
  • 12 ounces dried chorizo, sliced 1/8 inch thick on the bias
  • 1 white onion, coarsely chopped
  • 4 garlic cloves, minced
  • 3 medium vine-ripe tomatoes, coarsely chopped
  • 2 1/2 cups Arborio rice
  • 1 cup fresh shelled English peas
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