Make and share this Lentil, Barley and Rice Risotto recipe from Food.com.
Author: Diana Adcock
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...
Author: Suburban Grandma
Make and share this Baked Risotto With Lemon, Zucchini & Basil recipe from Food.com.
Author: English_Rose
Make and share this Rice and Spring Pea Soup (Risi E Bisi) recipe from Food.com.
Author: ratherbeswimmin
This is a delicious rice recipe with such a wonderful flavour to it. I like this dish very much! : ) I couldn't find dashi stock so I used miso soup instead. And if you don't want to use fresh shrimp you...
Author: Chelsea_
Make and share this Onigiri (Japanese Rice Balls) recipe from Food.com.
Author: Moishe Lettvin 1
Make and share this Clam Risotto With Bacon and Chives recipe from Food.com.
Author: dicentra
Entered for safe-keeping. From Kuhn-Rikon's instruction manual (15 psi cooker). K-R specifies a different cooking time and rice:water ratio for different types of rice. This recipe includes none of the...
Author: KateL
Habanero peppers are fiery, so wear gloves while chopping them. To tame the sauce, substitute a jalapeño or poblano pepper. You can make the won tons ahead of time, freeze them, and bake just before serving....
Author: Nana Lee
Nigiri means "squeeze" in Japanese. Nigiri is made be gently squeezing small amounts of sushi rice into small rectangular shapes, and topping them with bite sized pieces of fish or other foods. The definition...
Author: Mrs Goodall
I love risotto but I hate having to stand stirring all the time, this can be left to it's own devices.
Author: PinkCherryBlossom
Mousaka is one of my favorite Greek dishes and this is a great twist to the traditional recipe. Cinnamon and nutmeg are authentic to Greek Mousaka, please don't omit it. My family loves this meal, it's...
Author: By The Lake
Entered for safe-keeping, by Jason Wrobel, "How to Live to 100: Cuckoo for Coconuts". I have fallen in love with coconut milk. If you can't find white truffle salt, use regular salt.
Author: KateL
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...
Author: DrGaellon
Uncomplicated stove-top sushi rice for making everyday maki at home. This is the straightforward recipe I've been using for home-made sushi for over a decade. Most important rule - DO NOT REMOVE THE LID....
Author: CarolineOYum
Congressman Mike Thompson of California posted this recipe in one of the local papers from his grandmother. He strongly recommends that the red wine be cabernet sauvignon, but he says you can substitute...
Author: TishT
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.
Author: PaulaG
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...
Author: English_Rose
The lemon and olive flavors in this risotto add a hint of Portugal. Serve with a crisp green side salad.
Author: English_Rose
Make and share this Vidalia Onion Risotto recipe from Food.com.
Author: Galley Wench
This risotto is delicious and creamy. The sweet Vidalia onions balance nicely with the rich feta and salty Parmesan cheese. Recipe source: Pat Baird
Author: Elly in Canada
From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.
Author: spatchcock
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.
Author: Sweetiebarbara
Make and share this Oven-Baked Red Pepper Risotto recipe from Food.com.
Author: English_Rose
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....
Author: Nif_H
For 2-quart Pressure Frypan or larger pressure cooker, from "Quick Cuisine" by Kuhn Rikon. If doubling recipe, only increase the broth to 3 1/2 cups. For a rich, creamy taste, add butter or cream with...
Author: KateL
This is a mild, smooth and creamy rice dish that works nicely as a foil for spicy entrees. Terrific comfort food. Because the risotto is baked, you don't have to stand and stir it for twenty-five minutes....
Author: sugarpea
This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit."
Author: yooper
Make and share this Red Wine Risotto With Chorizo - 2-Qt. Pressure Cooker recipe from Food.com.
Author: KateL
Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's...
Author: KateL
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.
Author: quotFoodThe Way To
Make and share this Philadelphia Roll recipe from Food.com.
Author: Nikki Dinki Cooking
We love Risotto and my favorite part of this recipe's preparation is that it doesn't require constant stirring! This is a great side dish to a fall meal or could easily stand alone as a main course. You...
Author: Kristen Stewart
Make and share this Ochazuke Rice With Crisp Salmon Skin and Nori recipe from Food.com.
Author: Chef GreanEyes
This pesto uses both fresh basil and fresh mint! Some grocery and natural food stores now sell arborio rice in bulk. Another healthy recipe from www.aicr.org.
Author: COOKGIRl
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.
Author: Happy Harry 2
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...
Author: Kitty Z
For ZWT6. From Japanese Cooking (Emi Kazuko). Kuri is the Japanese variety of chestnut. They're available at asian stores. Try to get Japanese short grain rice if you can. It cooks differently from American...
Author: Abi Fae
from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit.
Author: GothicGranola
Make and share this Fundraiser Jambalaya recipe from Food.com.
Author: Wright Family Cookb
Make and share this Norwegian Smoked Salmon Appetizer recipe from Food.com.
Author: Charishma_Ramchanda
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...
Author: Penny Stettinius
Japanese-style creamy and delicious doria that I threw together one night. You can change up the ingredients as you like to make it meatless or even double the white sauce and omit the cream of mushroom...
Author: Maggie
Make and share this Tomato & Cheese Risotto recipe from Food.com.
Author: Jackie 6
this is from barbara kafka's "microwave gourmet". i make it often, it's so easy. no stirring like the traditional recipe. add an extra cup of water if you like yours creamier.
Author: chia2160
This recipe was adapted from "the tapas cookbook" and modified to be more pleasing to the Northern European and North American tastes. These croquettes make an outstanding tapa and can even be served as...
Author: An American in Spain
The pan is super hot when it comes out of the oven...be careful not to grab the handle like I did! =) The rice may be a little dry so check after 15 min to see if it needs a little more liquid...about...
Author: s_pamgirl