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"This is delicious served with a nice baked chicken or veal roast."

Ingredients: dry white wine, medium-grain white rice...

"Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!"

Ingredients: fresh parsley, hot water...

"This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe.
Note: Some purists say an 'authentic' paella doesn't..."

Ingredients: shrimp, fresh parsley...

"Yummy-if you like Feta."

Ingredients: feta cheese, green onions...

"My daughters call this "Noodle Rice" and we have some variation on it several times a month. I've used broken spaghetti, vermicelli, and orzo in place of the egg noodles (choose eggless pasta to be totally vegan...well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account..."

Ingredients: pepper, long grain rice...

"A Sarah Jay recipe, from Fine Cooking, issue #37."

Ingredients: coarse salt, ground cumin...

"This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit.""

Ingredients: fresh basil, fresh lemon juice...

"After finding this on Epicurious.com, I made a few changes and got a few yums from everyone."

Ingredients: clam juice, dry white wine...

"Posted for ZWT II 2006-Greece. I found this recipe on RecipeRewards.com, and find that posting any recipes found elsewhere here gives me better nutritional values than the sites I get them off of. Loving Zaar!!! *** Note*** to soften sun-dried tomatoes, place in 1/3 cup boiling water; stir to coat. Let stand 10 minutes; drain water."

Ingredients: dried oregano leaves, feta cheese...

"Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who..."

Ingredients: vermicelli, low sodium chicken broth...

"This recipe came to me from my husbands family. It was their custom and ours to hide a white nut in the pudding and whomever found the nut received a gift. Usually a box of chocolates for the kids or a bottle of wine for the adults. The game was to keep the nut hidden in your mouth until all the pudding was consumed."

Ingredients: uncooked rice, sugar...

"Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan..."

Ingredients: fresh ground pepper, unsalted margarine...

"This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003).
He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do."

Ingredients: pepper, low sodium vegetable broth...

"My mom and grandma use to make this every Christmas or special holiday, but it had to be extra special. This is a great dessert that keeps those great memories close by. This is an old recipe so keep in mind that not everything is exact. Use your own discretion when baking. 1/2 cup of packed rasins can be added to this dish, but I prefer it plain and..."

Ingredients: cinnamon, cinnamon sticks...