Recipezaar: Short-grain rice,Side Dishes recipes

Risotto Con Limone E Menta

Mon, 17 Apr 2006 13:44:55 -0400

"Risotto with Lemon and Mint". Recipe from Ursula Ferrigno c/o ivillage.com in the UK. Very easy to prepare. Use fresh mint from your garden! Note that I had to convert measurements from metric to imperial. Substitute other varieties of rice: vialone, nano, carnaroli, etc but NOT standard long grain rice-it won't work. Serve alongside chicken, fish, steamed vegetables, etc. -- posted by Cookgirl

Spring Risotto With Asparagus

Wed, 19 Apr 2006 08:15:15 -0400

I found this recipe on the Fresh Market website. Risotto demands a little patience, but it's well worth it. -- posted by Alan in SW Florida

Risotto Primavera

Mon, 08 May 2006 19:40:17 -0400

Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start. -- posted by Alan in SW Florida

Sweet & Spicy Rice Jamaican Style

Mon, 15 May 2006 18:09:59 -0400

This is a tropical seasoned rice, using Jamaican Jerk seasoning and other spices for subtle spicy taste and aromatic. Kids love it. Wonderful served with baked fish or chicken, or cold with milk. Hubby likes it that way. You can add or decrease spices. There is also additions for a show stopper salad. -- posted by Montana Heart Song

Ochazuke (Tea & Salmon Rice)

Mon, 22 May 2006 19:35:49 -0400

I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead. -- posted by veggiechick

Blueberry Risotto

Wed, 24 May 2006 23:06:50 -0400

from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit. -- posted by GothicGranola

Basic Risotto

Mon, 29 May 2006 20:20:10 -0400

This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000) -- posted by Deb's Recipes

Vidalia Onion and Feta Cheese Risotto

Thu, 01 Jun 2006 21:06:43 -0400

This risotto is delicious and creamy. The sweet Vidalia onions balance nicely with the rich feta and salty Parmesan cheese. Recipe source: Pat Baird -- posted by Elly in Canada

Perfect Japanese Rice.

Thu, 06 Jul 2006 16:42:31 -0400

basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well. -- posted by PinkCherryBlossom

Jean's Risotto Plus

Mon, 10 Jul 2006 13:46:03 -0400

Its a creamy tasty risotto; do try the mushroom;it's also fantastic! I used fresh herbs! please cut down the amounts to 1/2 tsp when using dry herbs.This recipe is from my son who is a chef. He slowly made it in front of me so I could write it down;it is one of my very favourite things to indulge in! -- posted by Sage

Garlic Fried Rice

Thu, 20 Jul 2006 22:27:13 -0400

this smells amazing! In our house we call it "tart rice" because it goes with anything *boom boom* My bigger half likes it with steak, I like to make it into onigiri for my lunch box. (cooking time does not include rice) -- posted by PinkCherryBlossom

Mushroom Risotto With Peas

Thu, 03 Aug 2006 22:43:22 -0400

We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here. -- posted by Manami

Baked Brown Rice With Curry, Raisins, and Cinnamon

Mon, 07 Aug 2006 22:17:12 -0400

From "Roaring Brook Cooks" which is a cookbook from a Westchester, NY school where my DH's cousins went. Their family tried this recipe and said it was very good so I am sharing. -- posted by Oolala

Sweet Miso Rice

Mon, 07 Aug 2006 23:04:12 -0400

My favorite way to make a simple bowl of rice a little more healthy and filling. If you don't have the same vegetables, just cut up and throw in whatever vegetables you have around...just make sure they're colorful. -- posted by Ennui on Rice

Mushroom Risotto

Sun, 27 Aug 2006 12:30:10 -0400

My daughters mother in law is Italian and this tastes like hers. I have made this many times using different dried mushrooms. It is excellent. Very earthy comfort food -- posted by conniecooks

Corn Risotto Casserole

Thu, 31 Aug 2006 21:27:32 -0400

I found this little gem in one of those free booklets they give out in the grocery store. It's great as a side dish but could also be a vegetarian main course, served with salad and bread. -- posted by Irmgard

Japanese Takikomi-Gohan (Rice Medley)

Thu, 07 Sep 2006 12:26:23 -0400

Rice cooked with chicken and vegetables using a rice cooker. -- posted by Akubi-chan

Baked Asparagus and Spinach Risotto (Cooking Light)

Fri, 29 Sep 2006 21:46:34 -0400

I love risotto and needed to find one I could bake in the oven while I cooked dinner on the stove top. This is a very easy risotto that tastes great and was described as "no fail" on the Cooking Light website. To me, risotto is the ultimate comfort food that can always be served to company! And this one requires no slaving over the pot! -- posted by Dwynnie

Basic Risotto

Fri, 29 Sep 2006 21:46:43 -0400

I love risotto and this is the recipe that I always use. This is the base recipe for risotto, from the "Risotto" cookbook by Judith Barrett and Norma Wasserman. Cheese, herbs, cooked vegetables, etc. (the condimenti) is added at the end after the basic recipe is complete. -- posted by Dwynnie

Rice Bil Shareyah (White Rice With Browned Fideo Noodles)

Sat, 11 Nov 2006 04:43:31 -0500

This is a staple in all Egyptian houselholds. Its super simple, but looks and tastes great! Make it place of plain white rice and serve with any dish. Especially good with Molokheya (recipe posted). Enjoy! -- posted by cooking in cairo...

Tomatoes Stuffed With Rice

Mon, 13 Nov 2006 18:53:29 -0500

A very light, tasty recipe courtesy of Giada De Laurentiis. -- posted by Irmgard

Lemony Risotto

Wed, 22 Nov 2006 21:34:04 -0500

From "Almost Vegetarian" by Diana Shaw. I've always loved this recipe. This is not difficult, just takes a bit of time and attention. -- posted by Cookie16

Creamy Leek Risotto

Wed, 06 Dec 2006 21:06:13 -0500

Some think that Risotto is just too much trouble, but when you have guests that are in the kitchen drinking wine, and keeping you company it really isn't that bad. This is my stand-by risotto, we usually serve with fresh grilled steelhead. I got this from my friend Stephanie don't know where she got it from. -- posted by NitaD

Garlicky Brown Rice

Thu, 11 Jan 2007 16:33:22 -0500

I tried this recipe a few years ago and remember that I really liked it. I'm not so good at rice...it tends to stick to the pot...but this one was easy and tasty. -- posted by Karen67

Spanakorizo

Mon, 22 Jan 2007 20:08:43 -0500

Risotto with a Greek twist. Wonderful served with grilled salmon or trout. -- posted by Irmgard

Basic Baked Risotto

Sun, 11 Feb 2007 22:27:16 -0500

This is based on the recipe posted on the "Sam the Cooking Guy" website. I simplified it a bit, but it turned out great! I hope that you enjoy! -- posted by Dwynnie

Lemon Twist Risotto

Fri, 23 Feb 2007 22:03:05 -0500

A baked risotto that can be made ahead. Serve with grilled pork or fish. Simple and impressive. -- posted by Chef #367022 homebody

Mushroom Risotto

Thu, 01 Mar 2007 16:20:14 -0500

Adapted from Saveur Magazine - deeeelish!!!! Not diet friendly, to say the least!!! -- posted by Manami

Greek Rice Pilaf

Thu, 01 Mar 2007 16:35:41 -0500

Use Arborio rice or other short grain rice. This rice absorbs flavorful stocks and juices. -- posted by Olha

Isaiah's Vegetarian Paella [ Kosher ]

Fri, 16 Mar 2007 17:08:08 -0400

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables. -- posted by What's Cooking?

Risotto With Butternut Squash & Sausage

Tue, 10 Apr 2007 16:06:55 -0400

This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end. -- posted by Miss Ellie 48

Blue Pineapple Fried Rice

Fri, 27 Apr 2007 10:49:01 -0400

This started out as a humble leftover stir-fry, but has taken on a life of its own. If you don't like blue food, replace the red cabbage with a vegetable of your choice. Serves 4 as a side dish, or two for dinner with fried egg on the side. -- posted by Kitty Z

Rob Feenie's Green Pea Risotto

Thu, 10 May 2007 15:35:34 -0400

A beautiful creamy dish, "the richness of the risotto is a wonderful balance for the smooth texture of salmon" Rob Feenie. I also serve this dish with chicken, pork chops, and sometimes add mushrooms, snow peas, baby carrots and just make a meal of it. -- posted by Gringamuyloca

Orzo and Rice Pilaf (Thitono Pilafi )

Sat, 12 May 2007 17:20:35 -0400

This is a great side dish for any Greek dinner. Originally from an April 1980 issue of Bon Apetit. It was featured in an "Easter Feast from the Greek Islands" article featuring a menu and recipes from Theonie Diakidis Mark, who was born on the island of Rhodes. Rich, homemade chicken broth really makes this dish! -- posted by Leslie in Texas

Courgette, Bacon & Brie Gratin

Thu, 31 May 2007 18:49:53 -0400

Found this recipe on bbcgoodfood.com and haven't tried it as yet. However, I am always on the look-out for rice recipes and this one is very interesting. -- posted by Manami

Green Ivy Risotto

Thu, 21 Jun 2007 11:37:45 -0400

From Julie Backus' "Italian Cooking" -- posted by Wade in Indianapolis

Roasted Rice Balls (Onigiri Yaki)

Wed, 04 Jul 2007 18:53:06 -0400

These are so yummy! I haven't tried the miso one (yet! But once I get my paws on some miso paste. . .), but the soy sauce ones are fantastic. This is fairly typical bar food in Japan from what I have read online, but it also makes for good lunchbox food or a side dish for a Japanese inspired dinner. You can also make a bunch of these and freeze them for up to a month. This recipe comes from Bento Boxes: Japanese Meals To Go by Naomi Kijima - hence the single serving size. Cooking time does not include time to cook rice. I posted photos to try and make clear the grill, flip, brush, flip, brush, flip, done routine. Hope this helps. :) -- posted by CraftScout

Brown Rice Casserole

Mon, 03 Sep 2007 21:19:23 -0400

I got this recipe from my brother-in-law, and it is a super easy side dish that tastes great and goes with just about anything. -- posted by SusanRW

Mushroom Risotto in Pressure Cooker

Mon, 17 Sep 2007 20:51:59 -0400

Easy Risotto recipe that will have everyone asking for seconds. -- posted by CJ13

Mushroom Rice

Tue, 18 Sep 2007 10:25:55 -0400

A nice way to make flavorful, vegetarian, Mexican style rice. Very good with Rajas a la Crema. -- posted by Chef #586862

Hawaiian Rice Ring

Mon, 24 Sep 2007 20:24:18 -0400

From Cooking Light Cookbook, 1989. Looks colorful in the photo and seems easy enough to make. I haven't tried it yet. Just sorting through a cookbook and copying what sounds good to me (and maybe to you too). -- posted by Oolala

Chicken and Cheese Risotto With Caramelized Apricot Topping

Tue, 16 Oct 2007 00:10:05 -0400

A lovely different risotto with a twist. Use GOOD quality broth since that is what makes the chicken flavor, or poach your own chicken and add it to the rice as well. -- posted by MarraMamba

Risotto Mix

Tue, 13 Nov 2007 00:32:42 -0500

I really liked this idea. A perfect gift in jar for people who aren't to fond of sweets and something different from the typical soup mix. The recipe comes from Holiday Gifts from A Jar. -- posted by PaulaG

Country Corn Brown Rice

Wed, 28 Nov 2007 02:14:38 -0500

Been making this for years and thought I'd share. Originally from My Great Recipes (I think). Very versatile; use long or short grain and works equally well with brown or white rice. -- posted by Julie B's Hive

Saffron Rice

Sat, 01 Dec 2007 15:14:34 -0500

This rice dish starts off on the stovetop and finishes in the oven. Recipe courtesy the Golden Pheasant Inn of Pennsylvania. -- posted by cookiedog

Perfect Risotto for Wolfgang Puck Pressure Cooker

Mon, 17 Dec 2007 19:42:24 -0500

If anyone has the Wolfgang Puck pressure cooker from HSN, you know the recipes that came with it are pretty sparse. Here's one I devised for risotto that turned out beyond perfect. Give it a try! Technique is based on green risotto recipe in the instruction book. -- posted by Jainagirl

Beautiful Beet Risotto

Wed, 02 Jan 2008 23:01:27 -0500

This risotto is a gorgeous deep rich pink color when finished. It is also incredibly nutritious and wonderfully delicious. It is just all around wonderful. Don't be afraid of the risotto either. It requires a lot of stirring but is easier than you might think! -- posted by Callu

Warm Rice Pudding With Seasonal Fruit

Sat, 05 Jan 2008 18:16:53 -0500

This is a Michael Chiarello recipe that I found in the Energy Times magazine. Saving it to try. The cook times are a guess right now. -- posted by WI Cheesehead

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

Asparagus and Corn Risotto

Wed, 23 Jan 2008 01:58:05 -0500

This is the creamiest tastiest risotto ever! It's definately not on the light side but it's really good. My friends always beg me to make this dish. I do have to warn you, whatever you make to accompany this dish will probably take second seat ;) -- posted by CCarlton

Basic Risotto

Sat, 02 Feb 2008 23:53:30 -0500

I love simple risotto, but this recipe is very versatile - make it your own by adding your favourite veggies and seasonings. If you prefer not to add wine, replace it with chicken stock. This was an "Urban Peasant" favourite of mine, starting in my university days. You really do need to stir this constantly, or almost constantly, so serve it as a side dish with something that requires little attention! -- posted by Alison J.

Portuguese Clam Rice

Mon, 04 Feb 2008 01:27:18 -0500

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish. -- posted by Mina in Toronto, ON

Basic Chamorro Red Rice

Tue, 04 Mar 2008 23:57:20 -0500

Basic Chamorro red rice...add some finadene - and your golden! -- posted by Zandra

Vegetable Risotto

Thu, 13 Mar 2008 16:38:38 -0400

I blush to admit it, but I pulled this off of the box of Riso Baricella arborio rice ... but, hey! It's from Italy! :-) More importantly, it's good ... -- posted by KLHquilts

Mushroom and Asparagus Risotto

Sat, 15 Mar 2008 18:26:45 -0400

From Martha Stewart, attributed to her personal chef, Pierre Schaedelin. This is a mild, sophisticated risotto; the flavors blend beautifully, and no particular flavor reaches out and slaps you upside the head :-). I suspect that the asparagus flavor could be punched up by roasting the asparagus rather than parboiling it -- but then it wouldn't have that lovely bright green look to it ... I used a lot less butter and oil than her recipe requires, and it still came out beautifully. -- posted by KLHquilts

Creamy Parmesan Risotto With Asparagus

Fri, 21 Mar 2008 18:38:08 -0400

From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker. -- posted by HeatherN

Spicy Rice Balls - Porcupine Balls

Thu, 03 Apr 2008 15:53:47 -0400

These are fun to make and are perfect with recipe #298605 or your favorite dipping sauce. Adapted From Sunset Magazine. (Please allow 2 hours for soaking rice) -- posted by cookiedog

Risotto Iwth Mushrooms

Fri, 04 Apr 2008 16:23:21 -0400

This is a great Risotto from Cooking Light Feb 2008. -- posted by Little Suzy Homemaker

Leek & Pancetta Risotto With Fine Herbes

Tue, 08 Apr 2008 01:02:39 -0400

Found the recipe in a William Sonoma magazine and sounds good. I haven't tried it yet and have never made risotto but want to try this. Sounds creamy with lots of flavor. If you try it before me, let me know. -- posted by Bonnie G #2

Pressure Cooker Risotto With Peas

Sun, 13 Apr 2008 20:13:59 -0400

Risotto made in a pressure cooker and cooks in 7 to 13 minutes! This recipe is from a cookbook that came with my Fagor pressure cooker. Risotto that is easy to make and comes out perfect. -- posted by wackopatty

Risotto Milanese

Tue, 06 May 2008 00:38:06 -0400

This rice dish makes a great addition to any meat dish. It has a great, yet simple taste. I really like the taste that the prosciutto adds to it. -- posted by nkoprince08

Artichoke and Rice Salad

Mon, 12 May 2008 02:12:29 -0400

Inspired by a 1960 classic; this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy textire. Martha Stewart is using this dish in her mother's day luncheon menu. Didn't include cooling times.Have made a few subtle changes so that it can be vegetarian, as well. -- posted by Manami

Risotto With Porcini Mushrooms and Mascarpone

Sat, 17 May 2008 02:54:32 -0400

I found this risotto recipe in one of my Cooking Light magazines and it tastes amazing!! The mushrooms and cheeses give this risotto such great flavor. I could not find Porcini mushrooms so I just used regular mushrooms. I didn't soak the mushrooms as the recipe states and just used 1 1/4 C. water instead of the "soaking liquid". This is a great side dish to have with pretty much any meal. -- posted by nkoprince08

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!

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!

Risotto a La Criolla

Fri, 30 May 2008 20:33:10 -0400

This Peruvian dish blends the creamy texture of risotto with a traditional spanish flavor combination. From Yanuq.com. -- posted by realbirdlady

Risotto Bianco

Thu, 26 Jun 2008 18:13:12 -0400

This is Jamie Oliver's perfect risotto base. It takes a bit of time but if you're looking for perfection it is well worth every effort. *J.O. calls for 2 pints of stock but I always end up adding more so it's best to start with 3 pints of hot chicken stock. -- posted by Trinkets

Risotto

Sun, 27 Jul 2008 03:29:39 -0400

This is the method for Risotto that was demonstrated at an Italian cooking class that I attended. Delish! -- posted by ellie_

Rose's Chamorro Red Rice

Wed, 30 Jul 2008 20:13:34 -0400

This is a staple at all my Chamorro fiestas or barbeques. It isn't a party without it. -- posted by ChamoritaMomma

Garlic Fried Rice

Thu, 07 Aug 2008 16:04:43 -0400

A staple ingredient in Filipino style breakfast plates, also known as "silogs". There are many varieties of silogs, but one thing is always certain. You MUST have garlic fried rice to pair with your eggs and choice of breakfast meat!!! <b>NOTE: This is a good base to start from when making fried rice; you can always add more ingredients to your preference.</b> -- posted by cali_love

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!

Simple Microwave Risotto

Mon, 03 Nov 2008 23:14:12 -0500

Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine. -- posted by DrGaellon

Chinese Black Rice or Forbidden Rice

Fri, 21 Nov 2008 20:15:25 -0500

Also known as Emperor's Rice. This rice has a nutty flavor and is somewhat chewy. Sweet, savory, and indigo in color. -- posted by Sweetiebarbara

Bamboo Rice

Fri, 21 Nov 2008 20:18:16 -0500

Short grain Chinese Rice with a green-tea like flavor. Good with Summer salads and Asian cooking. Has a somewhat sticky texture. Brightly colored and aromatic. -- posted by Sweetiebarbara

Basque Vegetable Rice

Fri, 16 Jan 2009 00:37:38 -0500

This is a versatile rice. You can add all sorts of vegetables or spicy Italian sausage for a heartier dish. Use Arborio rice for a creamier dish or short-grain paella rice, such as Valencia rice. -- posted by "Food:The Way To Anyone's Heart"

Sushi Rice

Tue, 20 Jan 2009 23:28:19 -0500

I tried making this after watching the Good Eats episode "Wake Up Little Sushi" with Alton Brown. It turned out really great. The original recipe called for 1 tbsp of kosher salt, but some reviewers said that it was way too much and that 1 tsp was plenty. I made this using only 1 tsp of kosher salt, so that is how I've posted it here. -- posted by Pismo

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

Risotto With Mushrooms and Asparagus

Thu, 29 Jan 2009 11:48:08 -0500

I only recently discovered Risotto. OMG it is so good. It is time consuming because it required almost continuous stirring, but well worth the result. This recipe is adapted from the box of arborio rice (store brand). -- posted by Ice Cool Kitty

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

Brown Rice and Barley

Fri, 06 Mar 2009 17:47:56 -0500

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009). -- posted by Sharon123

Mushroom Risotto With Italian Sausage Sauce

Mon, 16 Mar 2009 15:52:05 -0400

A very nice recipe based on one from the Sunset Quick Cuisine cookbook. Its intro entices, "Moist and creamy, this risotto is laced with mushrooms and crowned with a meaty tomato sauce." I would start with the Italian Sausage Sauce so that its flavors blend while you make the Mushroom Risotto; otherwise, the original recipe says to make the Sausage Sauce while the risotto is simmering for the 15 minutes. -- posted by mersaydees

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

Frozen Asparagus Risotto With Bacon

Sun, 05 Apr 2009 01:43:14 -0400

Spring brings us all this gorgeous but pricey fresh asparagus. I don't mind the expense for the pleasure of steamed spears. But I've found that in making risotto, using a frozen product often gives as much flavor, and is easier and cheaper. Step 6 is where I veer away from traditional risotto making - something I figured out when my kids were little and I wanted to be with them rather than stand at the stove, stirring. This early prep saves you at least 10 minutes of on-your-way-to-varicose-veins time. -- posted by Elisabetta47

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

Arancini Rice Balls

Wed, 22 Apr 2009 00:45:49 -0400

We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive -- but just wonderful ! I copied the measurements as listed and did not attempt to convert. -- posted by NurseJaney

Portuguese Beans With Rice

Fri, 08 May 2009 12:00:41 -0400

As with most Portugese recipes, simple ingredients with tasty results! It calls for dried beans, so be sure to soak them overnight beforehand. I would like to try this with a short grain brown rice instead of aborio. -- posted by magpie diner

Arroz Con Calabacin (Rice With Zucchini)

Fri, 08 May 2009 12:13:23 -0400

For ZWT 5. From The Foods and Wines of Spain. Could be used as a: Main Dish-Serves 4. Side Dish-Serves 6 -- posted by MomLuvs6

Golden Carrot Risotto

Tue, 19 May 2009 01:59:20 -0400

Creamy risotto mixed with carrots and Parmesan cheese. This is good with any roasted meat but especially good with Recipe #372516.From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section. -- posted by Leslie in Texas

French Cabbage Rolls

Tue, 19 May 2009 17:57:00 -0400

From "Don's Secrets" of Don's Seafood restaurants in La. and Tx. Posted for ZWT5 -- posted by kellychris

Mexican Brown Rice "risotto"

Wed, 10 Jun 2009 02:30:34 -0400

Slightly modified from here: http://simplygluten-free.blogspot.com/2008/10/mexican-dinner-party-part-4-easy.html Delicious. I served on fajitas with homemade tortillas. -- posted by Andrew Mollmann

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

Simple Mexican Rice

Mon, 03 Aug 2009 11:43:22 -0400

From allrecipes.com. -- posted by hungrykitten

Risotto With Peas

Tue, 18 Aug 2009 13:51:37 -0400

This version of risotto uses not just frozen green peas but also snow peas. It is wonderful served as a side dish with pork tenderloin. -- posted by Irmgard

Mama Agata's Lemon Risotto

Fri, 23 Oct 2009 01:01:19 -0400

Because this is such a simple recipe, you have to use the best ingredients you can find. Rich, buttery-yellow cream and plump lemons will make all the difference. Vermouth can substitute for white wine, and lasts forever, even when opened. Adapted from a recipe published in _The Southern Italian Table_ by Arthur Schwartz, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/4rIOlF -- posted by DrGaellon

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Hung's Clay Pot Rice

Wed, 06 Jan 2010 21:04:44 -0500

Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:) -- posted by Manami

Mushroom & Tomato Rice

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

Great cheap food for poor students -- posted by kungphu

Caramelized Onion Risotto

Tue, 02 Feb 2010 14:34:53 -0500

Simple yet elegant caramelized onion risotto. From <a href="http://fakeginger.com">Fake Ginger</a>. -- posted by fakeginger