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Arborio rice

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

Easiest Rice Pudding

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Skillet Paella with Shrimp and Tomatoes

Time:35 mins
Ingredients
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 ounces dried chorizo, cut into 1/4-inch cubes
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
  • 1 cup frozen peas, thawed
  • Coarse salt and pepper
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Oven-Baked Risotto

Time:40 mins
Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine, (optional)
  • 2 to 2 1/4 cups hot water
  • 1/2 cup homemade or low sodium canned chicken stock
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)
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Chocolate-Hazelnut Rice Pudding

Ingredients
  • 2 tablespoons unsweetened Dutch-processed cocoa
  • 1/2 cup plus 2 tablespoons sugar
  • Pinch of coarse salt
  • 5 cups skim milk
  • 1 tablespoon unsalted butter
  • 1 cup Arborio rice or other short-grain white rice
  • 1/4 cup Frangelico
  • 2 ounces bittersweet chocolate, chopped
  • 1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
  • 1/2 cup blanched hazelnuts, toasted and coarsely chopped
  • 1 tablespoon lightly beaten egg white
  • 4 teaspoons sugar
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Risotto Milanese

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Easy Risotto

Time:40 mins
Other Ideas:
Main course
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Baked Risotto with Fines Herbes and Lemon

Time:1 hour 15 mins
Ingredients
  • 3 tablespoons unsalted butter, divided, plus more for baking dish
  • 1 large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well
  • 1 large onion, finely chopped (about 1 2/3 cups)
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1 1/4 cups dry white wine
  • 3 1/2 to 4 cups chicken broth, warmed, divided
  • 1 1/4 ounces Parmesan cheese, finely grated (1/2 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely sliced fresh chives
  • 1 tablespoon coarsely chopped fresh tarragon leaves
  • 1/2 teaspoon fresh lemon zest
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Leftover Risotto Cakes

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