Recipezaar: Short-grain rice,Main Dish recipes

Rarebit Risotto

Sun, 13 Jan 2008 01:08:42 -0500

I've adapted this recipe from the Moosewood Simple Suppers cookbook, and it always gets rave reviews! Beer and cheddar may not sound like ideal risotto ingredients, but I guarantee it'll be love at first bite! I often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor. -- posted by damienducks

Chicken and Mushroom Risotto

Tue, 29 Jan 2008 19:29:13 -0500

I love risottos, and after undergoing several adaptations over the years believe me when I say that this recipe has been tried and tested! This is a recipe that's quite close to me as it's one of the first things I learnt how to cook, and it's the first I created on my own, so I hope you enjoy. As with all risottos, you know the deal, the key is to continually stir the rice to release the starch. -- posted by Hayley_11

Leek and Scallion Risotto

Tue, 11 Mar 2008 00:45:43 -0400

This one comes from Lidia Matticchio Bastianich, who demonstrated it on "Victory Garden" (the PBS show). I didn't see the show, but ate this last night at my friend Marcia's house -- it was UNBELIEVABLE. This was fabulous! So good that four hours later, when my husband and I were falling asleep, I heard him murmur, "That was really great risotto ..." Marcia says it makes a lot and it freezes beautifully -- just add a bit of chicken broth and pop it in the microwave to warm it up. This will absolutely become a staple at our house, calories or no! -- posted by KLHquilts

Smoked Salmon Risotto

Wed, 12 Mar 2008 01:03:03 -0400

I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious. -- posted by KLHquilts

Omurice

Tue, 18 Mar 2008 19:24:10 -0400

Omurice -- posted by Chef #345519

Valencia Paella

Wed, 09 Apr 2008 19:13:33 -0400

Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought. -- posted by Bonnie G #2

Easy Baked Risotto

Thu, 10 Apr 2008 01:45:57 -0400

This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour! -- posted by Dexter&Liz

Paella Mixta

Fri, 11 Apr 2008 19:50:26 -0400

Spanish style rice with poultry and seafood. -- posted by Tia Beta

Risotto With Sausage and Cranberry (Borlotti) Beans

Fri, 18 Apr 2008 17:22:52 -0400

This is a wonderful Marcella Hazan recipe. Earthy and rich, with the beans and rice picking up on the flavours of the sausage. Best in cooler weather, when more substantial fare is required. -- posted by evelyn/athens

Risotto With Scallops & Asparagus

Tue, 22 Apr 2008 16:06:07 -0400

This recipe came from a member of my fitness club -- posted by jeep chick

Sun-Dried Tomato & Fontina Risotto

Wed, 23 Apr 2008 21:55:44 -0400

From a really delightful book, "Risotto," by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes. -- posted by KLHquilts

Anchovy Risotto

Wed, 23 Apr 2008 21:57:59 -0400

Here's a wonderful, somewhat different risotto -- the anchovies are not at all overwhelming, but are simply delicious -- posted by KLHquilts

Ramp Risotto

Sun, 11 May 2008 21:01:31 -0400

I found some ramps at a farmstand and this recipe for using them on the New York magazine website. I've adapted it a bit from the original. -- posted by bobo3039

Risotto With Peppers and Gorgonzola

Sun, 25 May 2008 02:57:28 -0400

Rich and creamy risotto. -- posted by Maïté G.

Risotto With Autumn Vegetables

Tue, 27 May 2008 23:32:25 -0400

From "Italian Masterpiece", Good Food Magazine, September 1986. -- posted by JackieOhNo!

Seafood Risotto

Tue, 27 May 2008 23:32:56 -0400

From "Italian Mastepiece", Good Food Magazine, September 1986. -- posted by JackieOhNo!

Risotto Milanese

Wed, 28 May 2008 00:08:52 -0400

From "Italian Masterpiece", Good Food Magazine, September 1986. Whether served as a first course or main event, this creamy, warming rice dish is the ultimo comfort food! -- posted by JackieOhNo!

Brazil, Hearts of Palm Risotto

Wed, 28 May 2008 01:02:22 -0400

The parsley is an important ingredient for flavor and color. This is a very fresh tasting risotto. -- posted by Mme Melissa

Kayaku Gohan (Rice With Vegetables)

Wed, 28 May 2008 22:59:45 -0400

From The Best Recipes in the World by Mark Bittman. "This popular one-pot dish can be made with meat or vegetables and, like most casseroles, is easily varied. There are many similar dishes throughout East Asia, but this one is made distinctively Japanese by the addition of mirin and even more so if you use dashi for the cooking stock -- a terrific touch. Arbruage -- fried tofu -- is available, precooked, at Japanese markets; it's slightly sweet. Firm, well pressed tofu can be used as a substitute." -- posted by AB_Fan

Baked Ham and Cheese Rice Casserole

Thu, 05 Jun 2008 20:07:23 -0400

A simple, cheesy dish from Every Night Italian. The arborio rice gives this a lucious texture. I used grated mozzarella from a bag and it was just fine. -- posted by pattikay in L.A.

Fundraiser Jambalaya

Mon, 23 Jun 2008 23:01:43 -0400

This recipe is a fundraiser recipe meaning it is quick, streamlined, and inexpensive. -- posted by Wright Family Cookbook

Weight Watchers (Ww) Roasted Squash Risotto

Thu, 17 Jul 2008 18:01:22 -0400

This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it. -- posted by PinkCherryBlossom

Crown Roast of Lamb

Tue, 05 Aug 2008 17:16:30 -0400

I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time. -- posted by Sweetiebarbara

Lobster Risotto With Herb-Rubbed Beef Tenderloin

Thu, 07 Aug 2008 01:10:43 -0400

My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition. -- posted by Manami

Red Wine Risotto

Fri, 08 Aug 2008 19:56:17 -0400

Bold flavor, creamy texture, filling. Block cheese is preferred, but pre-shredded will work. Fresh parmesan may be substituted for pecorino. Do NOT use the stuff that comes in a cardboard or plastic shaker! Adapted from The Essential Rice Cookbook published by Borders Group Inc., 2005. -- posted by Da Huz

Risotto With Zucchini and Parmesan

Wed, 27 Aug 2008 20:09:25 -0400

Still another way to use the abundant zucchini from your garden! Recipe can be doubled. -- posted by JackieOhNo!

Easy Mixed Paella

Thu, 04 Sep 2008 18:09:43 -0400

This is the easiest way to cook a Spanish mixed paella and still can call it paella. The ingredients are also easy to find everywhere. This rice recipe is cooked in a paella -hence its name- which is a round and flat steel or iron pan with two handles. If you don't have a paella use a large pan (30-35 cms. diameter per 4-6 servings approx.). The amounts are for fresh ingredients but you can also use canned and/or frozen ones. -- posted by Rosethorn

Pesto

Fri, 05 Sep 2008 14:35:54 -0400

All natural recipe for pesto -- posted by Bruce & Casey Lau

Easy Turkey and Pesto Risotto

Sat, 06 Sep 2008 10:02:14 -0400

This is a great way of eating turkey if you want a change from the traditional roast. Or, to use left-over turkey, reheat in the stock as in Step 1 for 5-6 minutes or until piping hot, then continue as below. -- posted by English_Rose

Tomato Corn Risotto With Shrimp

Fri, 26 Sep 2008 16:03:10 -0400

Adapted from a recipe by Jessica at allrecipes.com. Use fresh or frozen corn, not canned. -- posted by DrGaellon

Butternut Squash and Vanilla Risotto

Mon, 06 Oct 2008 00:46:50 -0400

From Giada DeLaurentiis. Don't let the vanilla scare you! -- posted by MaxineCheeseburger

Fluffeh Risotto

Fri, 10 Oct 2008 01:08:48 -0400

Another just-in-time recipe. I ttook everything in the kitchen and threw it in a pot, with stunning results. Watch the water level carefully -- posted by DursonDanielUrson

Dried Porcini Mushroom Risotto With Goat Cheese

Thu, 16 Oct 2008 21:41:22 -0400

Food & Wine -- posted by dicentra

Clam Risotto With Bacon and Chives

Thu, 16 Oct 2008 21:42:18 -0400

Food & Wine -- posted by dicentra

Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce

Tue, 28 Oct 2008 19:49:30 -0400

Bite into a suculent steak and the first thing that comes to mind, might just be the earthy taste of a Cabernet Sauvignon: Louis A Martini! I found this on the LouisMartini.com and Certified Angus Beef site. Fantastic sounding! Have not tasted it as yet; have saved it for my best friend who is planning a large dinner party;).Edited on10/17/2008: The caloric value is high but this is for a whole meal - steak, risotto, cabernet sauvignon, cream ad infinitum!! Therefore, I am warning you but we tasted this and it was wonderful!! Added a few things here and there but I hope this has made it better - at least we like it! Originally posted: 08/07/2008.:=) -- posted by Manami

Spicy Minced Pork Rice Porridge

Sat, 08 Nov 2008 16:27:46 -0500

Rice porridge is a comfort food to many Asians, especially the Chinese. Mix the porridge with different cooked meats and you get an excellent, savoury mixture. In this recipe, the spicy sauce from the minced pork goes hand-in-hand with the "water" from the porridge, so it tastes like a thick, yummy broth. -- posted by Muffythechef

Chicken, Mushroom and Caramelized Onion Risotto

Mon, 17 Nov 2008 01:08:39 -0500

Very rich risotto. Makes a great complete meal. -- posted by DrGaellon

Clay Pot Rice With Chicken

Mon, 17 Nov 2008 21:18:20 -0500

The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home. -- posted by Muffythechef

Pan-Fried Sole With Caper-Parsley Sauce and Wild Rice

Sun, 21 Dec 2008 01:07:02 -0500

The sauce is a creamy, slightly spicy complement to the light sole and the earthy wild rice. Be careful trying to scale up as you'll want to serve the sole fresh from the pan, so don't cook more than you can fit in one pan. Cooking time is based on the assumption that the rice will take about an hour. Otherwise, about 10 minutes. -- posted by Chef Grizzly

Mario Batali's Risotto Al Zucca: Squash Risotto

Sun, 21 Dec 2008 01:41:10 -0500

One of Mario Batali's great recipes. This is fabulous for a cold winter night! -- posted by Piaqua

Roasted Pepper Risotto

Tue, 23 Dec 2008 16:23:27 -0500

Adapted from a recipe at delicious:days; she includes chorizo, which I don't much like. You can, if you like, peel the peppers about 30 minutes after you put them in the bag, but it's MUCH easier if you let them sit overnight. -- posted by DrGaellon

Three Cheese Risotto

Tue, 30 Dec 2008 00:48:46 -0500

Serve with steamed vegetables or a tomato and baby spinach salad. -- posted by English_Rose

Roasted Pepper Risotto

Thu, 01 Jan 2009 14:51:41 -0500

Sushi Rice

Mon, 05 Jan 2009 23:35:11 -0500

We love sushi, and have been making a lot of it lately. This is the recipe we use for our rice. This is enough the fill 2 sheets of Nori. -- posted by Sara 76

Salmon Risotto With Dill & Lemon

Tue, 06 Jan 2009 00:22:07 -0500

From Mediterrasian cooking - absolutely delicious -- posted by captain shep

Butternut Squash Risotto

Wed, 07 Jan 2009 19:08:41 -0500

This creamy pumpkin risotto makes a glorious light supper. -- posted by English_Rose

Goan Roast Pork With Basmati Pilaf

Fri, 09 Jan 2009 01:04:30 -0500

Chef Floyd Cardoz of New York City's Tabla is best known for layering Indian flavors onto locally available ingredients. :) Serve with Alsatian Riesling, such as Loosen, Dr. L; Syrah such as Shafer Relentless; or Zinfandel, such as Robert Biale Vineyards Monte Rosso Marinating time has been included!!.NewYork, NYC Magazine. -- posted by Manami

Chicken Risotto

Tue, 20 Jan 2009 17:08:39 -0500

Serve with garlic bread. This recipe also works well with turkey. -- posted by English_Rose

Wild Chicken Mushroom Surprise

Fri, 23 Jan 2009 17:23:39 -0500

Simply delicious ! It's easy too! A co-worker brought a version of this to a pot luck we had. I lost the recipe . Hers had celery soup, green beans and water chest nuts ,but NO mushrooms.I came up with something better on the fly This is very hearty and creamy. It is a perfect side dish or main course.The house smells wonderful! Cooking time may vary as I didn't watch the clock when boiling the chicken breasts. This dish is a real gem! -- posted by Molizza

Creamy Quinoa Mushroom Risotto

Fri, 23 Jan 2009 17:37:58 -0500

Quinoa is a staple food of parts of South America. Its an easily digestible grain which contains more protein than any other almost twice as much as rice. It works well in this recipe. -- posted by English_Rose

Portuguese Mushroom Risotto

Mon, 26 Jan 2009 00:42:13 -0500

The lemon and olive flavors in this risotto add a hint of Portugal. Serve with a crisp green side salad. -- posted by English_Rose

Basic Risotto Recipe - Jamie Oliver

Fri, 06 Feb 2009 16:45:27 -0500

The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes. -- posted by sha_carsie

Oven-Baked Red Pepper Risotto

Sun, 08 Feb 2009 10:06:01 -0500

Great tasting risotto without the fuss of stirring! -- posted by English_Rose

Porcini Mushroom & Spinach Risotto

Sun, 22 Feb 2009 15:17:54 -0500

Dried porcini give masses of flavour without having to spend a fortune on wild mushrooms. -- posted by English_Rose

Chorizo & Artichoke Risotto

Sun, 22 Feb 2009 16:09:28 -0500

This vibrant dish is packed full of flavours and needs no accompaniment. -- posted by English_Rose

Oven-Baked Bacon and Tomato Risotto

Sat, 28 Feb 2009 01:45:37 -0500

Cook this simple storecupboard risotto in the oven while you get on with something else the result is still wonderfully creamy. -- posted by English_Rose

Smoked Salmon & Lemon Risotto

Sat, 28 Feb 2009 01:46:38 -0500

Inspired by a risotto from London restaurant Ooze. -- posted by English_Rose

Easy Risotto With Bacon & Peas

Sat, 28 Feb 2009 01:48:37 -0500

Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go. -- posted by English_Rose

Mushroom & Spinach Risotto

Sat, 28 Feb 2009 02:11:10 -0500

Perfect to serve as a midweek meal or a weekend supper. -- posted by English_Rose

Oven-Baked Porcini & Thyme Risotto

Sat, 28 Feb 2009 10:25:44 -0500

Veggie friends and meat-eaters alike will love this vegetarian mushroom risotto. Add fresh mushrooms too if you wish. -- posted by English_Rose

Risotto-Stuffed Tomatoes

Sat, 28 Feb 2009 10:26:05 -0500

Ideal for a light supper or weekend lunch. -- posted by English_Rose

Red Wine Risotto

Sat, 28 Feb 2009 10:26:18 -0500

Get your dinner party off to a great start with red wine risotto. Serves 3 as a main or 6 as an appetizer. -- posted by English_Rose

Spicy Seafood & Pork Paella

Sat, 28 Feb 2009 10:39:10 -0500

A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. Use mussels, squid or shrimp or a mixture of seafood if you can't get clams. -- posted by English_Rose

Baked Salmon Roll With a Sweet Ponzu Sauce

Mon, 02 Mar 2009 01:31:10 -0500

My favorite sushi restaurant closed down becuase of the current economic situation. this was my husbands favorite roll couldn't. find any other place that made it. we created our own version. great for anyone who scared to try the raw stuff.this creates two rolls. very yummy!!!!!!!!! -- posted by Chef #1188657

Bibimbap

Tue, 03 Mar 2009 00:21:06 -0500

Adapted from a recipe by Nick Kindelsperger at Serious Eats. If served in a super-hot cast iron or stone casserole, this is called "dol sot bibim bap," and will form a deliciously crunchy layer on the bottom of the dish... -- posted by DrGaellon

Oven Baked Parmesan and Garlic Risotto

Mon, 09 Mar 2009 16:28:52 -0400

Classic risotto needs constant stirring but this baked version needs hardly any attention as it cooks gently in the oven. To jazz it up a bit: When you add the remaining butter and cheese, stir in some shredded roast chicken. Heat through for 1-2min. Fry 2oz cubed pancetta or smoked streaky bacon with the onion and garlic. Stir in some fresh, chopped basil, thyme or baby spinach before serving. -- posted by English_Rose

Xinjiang Rice Pot With Lamb

Mon, 09 Mar 2009 16:50:13 -0400

From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy -- posted by daisygrl64

Seafood Risotto

Tue, 10 Mar 2009 14:51:08 -0400

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition. -- posted by Manami

Vegetarian Paella

Fri, 20 Mar 2009 02:12:43 -0400

This recipe is full of flavour and a real summer-time dish with all the bright colours and fresh taste of the peppers and artichokes, whilst the tomatoes give it a rich background. A really adaptable recipe, I added saffron to the original to give it that extra flavour. -- posted by Chef #1193604

Prawn Risotto With Seasonal Vegetables

Sat, 21 Mar 2009 02:43:03 -0400

From the Ulimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. I use a Zojirushi Neuro-Fuzzy Logic Rice Cooker, which has various rice cooking settings, including the quick cook and porridge settings mentioned below. -- posted by Tai Chi Momma

Lemon and Mushroom Risotto

Sat, 28 Mar 2009 02:37:25 -0400

A simple, low maintenance risotto recipe that is the easiest I've ever seen! Another amazing recipe from the Best of Bridge ladies, who are from my hometown in Alberta. Go vegetarian with veggie broth. Enjoy! -- posted by Nif

Cousa Mashi - Arabic Stuffed Zucchini

Sun, 29 Mar 2009 20:26:44 -0400

Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices. -- posted by Cookie Jarvis

Popeye Risotto With Beefy Balsamic Mushrooms

Wed, 08 Apr 2009 15:07:32 -0400

This simple spinach risotto is muscled up by the addition of portobello mushrooms in a balsamic glaze. Adapted from the Rachael Ray TV show. -- posted by Sharon123

Chicken & Prawn Paella

Mon, 27 Apr 2009 01:06:30 -0400

Delicious mixed paella wih lots of colour, succulent prawns, deep flavours. Ideal for an evening meal with friends creating that mediterranean atmosphere. -- posted by Paella Pete

Spring Vegetable Risotto With Shrimp

Mon, 04 May 2009 19:56:54 -0400

From Good Housekeeping -- posted by Little Suzy Homemaker

Risotto Primavera

Thu, 21 May 2009 11:53:35 -0400

Try this low-fat supper for two when you're in the mood for Italian food. -- posted by English_Rose

Asparagus Risotto

Sat, 23 May 2009 17:47:41 -0400

A tasty risotto made with onion and asparagus. -- posted by English_Rose

Baked Risotto With Lemon, Zucchini & Basil

Sun, 24 May 2009 02:46:59 -0400

Entertaining is so easy when you've got recipes like this up your sleeve. -- posted by English_Rose

Mabo Tofu

Tue, 26 May 2009 01:37:42 -0400

Tofu with sauce. To go over rice -- posted by Chef #1277805

Stir-Fried Rice Pot

Tue, 26 May 2009 10:57:56 -0400

This is a great way to use leftover cooked rice. Just prepare recipe as directed, omitting the chicken broth, skipping the rice cooking step and substituting 2 2/3 cups cooked leftover rice for the 1 1/2 cups uncooked rice. This recipe is so good, and flavorlicious!! -- posted by Chef mariajane

Stuffed Green Peppers With Rice and Mushrooms

Sun, 07 Jun 2009 22:39:48 -0400

This is a great vegetarian recipe with lots of flavor. You can use brown rice for a healthier version, instead of the traditional white rice. Also a great recipe for lent season on meatless Fridays. See picture on :http://suburbangrandma.com/recipes/stuffed-peppers-with-rice-and-mushrooms-%E2%80%93-vegetarian-recipe/ -- posted by Suburban Grandma

Creamy Corn and Tomato Risotto With Fresh Coriander

Tue, 23 Jun 2009 11:55:11 -0400

From "The Flavor of California" by Marlena Spieler. -- posted by Tai Chi Momma

Thai Red Curry Risotto

Wed, 24 Jun 2009 15:39:48 -0400

Sunset, OCTOBER 2002 -- posted by dicentra

Four Cheese Arborio Stuffed Red Bell Peppers

Mon, 03 Aug 2009 11:33:29 -0400

I love red bell peppers! They even become better when they are cooked; roasted, baked, fried, pureed. I'll take 'em any way you make 'em. One day when I came across some at a local market on sale for 99 cents per pound instead of their usual $3.99 per pound, I had to buy some for dinner that night. And this is what I was inspired to come up with. Please, please use RED bell peppers... the flavor will not be the same with green ones. This is a good main dish (esp. for Lent) or as a side dish. -- posted by andylynn

Buttery Wine Risotto With Smoked Salmon

Tue, 25 Aug 2009 02:58:52 -0400

From the Women's Weekly cookbook Great Italian Food -- posted by JustJanS

Five Flavored Rice

Mon, 31 Aug 2009 11:28:09 -0400

From cooking japanese. -- posted by kumiko_aki

Rice Porridge With Crabmeat

Mon, 31 Aug 2009 11:30:28 -0400

from the japanese kitchen -- posted by kumiko_aki

Asian Peanuts and Rice

Mon, 21 Sep 2009 00:56:38 -0400

This recipe is something I made up when I accidentally purchased raw peanuts. It's quite healthy, and can be vegetarian/vegan if you skip the oyster sauce. You can change the vegetables if you like, or use any type of rice or even grain like quinoa. I prefer short grain brown rice for this dish. If you want to increase protein, add some firm tofu, or maybe even lentils. -- posted by Chef #1387539

Ginger Garlic Pork With Sizzling Rice

Mon, 19 Oct 2009 13:11:58 -0400

Recipe by Guy Fieri - looked very interesting and we tried it and I have to thank FoodNetwork Channel for having someone like Guy Fieri! I love to watch his programs about the drive-ins etc & I also enjoy watching his antics in the kitchen!!! Show: Guy's Big Bite Episode: Perfect Pork fo' Sizzle (Food Network). Recipe doesn't include cooling times and neither does it have the correct category for jasmine rice - I didn't say it was long grain rice!!!! -- posted by Manami

Porcupine Meatballs W/Cheese Soup

Mon, 26 Oct 2009 12:17:49 -0400

This is a twist on the classic porcupine meatballs, traditionally made with tomato soup. One night, my mother had Campbell's cheddar cheese soup on hand instead of tomato soup. She then served the meatballs over rice. The rest is history! This has been a favorite in my family for years, and is now a favorite in my husband's family. -- posted by mamabean

Provençal Kale and Cabbage Gratin

Thu, 05 Nov 2009 08:36:22 -0500

A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature. -- posted by L'ecole

Risotto Alla Sarda

Tue, 01 Dec 2009 01:17:16 -0500

A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto. -- posted by Coasty

Rice Timbale (Like Baked Arancini)

Tue, 29 Dec 2009 01:55:55 -0500

The arancini (fried rice balls) that are sold in the bars and cafes of Sicily are among my favorite foods. Here is a recipe that is easier for the home cook, and since it is baked and not fried, the fat content may be lower. This recipe has endless variations; I've posted the most complicated version (it's not that hard) which can then be unmolded for a dramatic presentation. But simpler versions abound -- for example, a timbale made in a springform pan and filled simply with ham, peas and a thick bechamel. Chopped spinach or eggplant could be added to the rice. The filling ingredients can be prepared the day before. Just an observation: to make it kid-friendly, keep it simple. -- posted by MariaLuisa

Lemon and Artichoke Risotto With Shrimp

Tue, 29 Dec 2009 14:07:38 -0500

I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added. -- posted by Erindipity

Squid Stuffed With Fennel Risotto

Mon, 11 Jan 2010 11:45:37 -0500

Squid tubes stuffed with a risotto made with fennel, onion, and white wine and then simmered in a tomato and red wine sauce. Adapted from The Essential Rice Cookbook (published by Borders). Delicious! -- posted by Da Huz

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Baked Chicken Risotto

Mon, 25 Jan 2010 13:08:38 -0500

One pot wonder - simple to cook, simple flavours -- posted by The Normans

Mushroom & Tomato Rice

Mon, 01 Feb 2010 15:59:38 -0500

Great cheap food for poor students -- posted by kungphu

Thai Crab Risotto

Wed, 03 Feb 2010 13:33:21 -0500

Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. -- posted by English_Rose

Wild Mushroom and Mozzarella Risotto Cakes (Oamc)

Fri, 05 Feb 2010 08:24:10 -0500

Turn regular risotto insode out with this fabulous and filling funghi treat. Freeze it: at the end of step 3 for up to 3 months. Thoroughly defrost as many risotto cakes as you need and continue with the recipe. -- posted by English_Rose