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    You are in: Home / Cookbooks / Risotto
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    152 recipes in


    I love risotto, and here you will find simmered, baked, microwaved, shaped, sweet, soup, and some that don't even have rice in them. What an adventure!
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    Being half Italian, I do like my Italian dishes. Arancini are little rice balls with ham, cheese and peas in the middle of them. You can actually make them with meat or prawns also in the middle, but this is the way I was taught to make them. I came across this recipe in an Australian Womans Weekly and it is very similar to the way I used to make them. Great to have as a light lunch with salad or as an appetiser.

    Recipe #261051

    3 Reviews |  By chia

    A creamy dessert.

    Recipe #84818

    2 Reviews |  By Shmo

    Creamy rice pudding made with arborio rice

    Recipe #279797

    1 Reviews |  By Nif

    This was my first ever attempt at making risotto and we loved it! I called up my Sister and she gave me the directions to her fabulous risotto over the phone - the instructions were that easy. It's not difficult but labour-intensive - you have to give this dish your undivided attention and stir, stir, stir! You can also add other veggies while cooking and/or butter at the end.Enjoy!

    Recipe #360142

    From Donna Hay, this is baked all together in the oven,

    Recipe #212616

    2 Reviews |  By Bev

    This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.

    Recipe #268143

    This recipe is a modified Kraft recipe!

    Recipe #155796

    This is originally from Cooking Light, but I modified it a bit because the reviews on their website all mentioned how bland it was. I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but I actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish.

    Recipe #211439

    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!

    Recipe #210672

    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.

    Recipe #188557

    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)

    Recipe #170080

    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!

    Recipe #283624

    Plain ol' risotto. You can jazz it up any way you like.

    Recipe #213652

    An Italian dessert. Recipe found at

    Recipe #340819

    2 Reviews |  By katew

    Quick and easy !

    Recipe #419730

    This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.

    Recipe #158003

    You can add white wine to make up the amount of stock for extra flavor. If you use (cheaper) brown rice in this recipe, you don't have to add the stock gradually - it can go in all at once.

    Recipe #442823

    From "Ciao Italia!"'s Maryanne Esposito.

    Recipe #321871

    1 Reviews |  By Mercy

    This flavorful risotto is from the October 1993 issue of Bon Appetit

    Recipe #124746

    My husband is on a diet this Valentine season and I wanted to make him a healthy, but still tasty meal and this is what I came up with for a side!

    Recipe #355543

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