Recipes with arborio (short-grain) rice

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Creamy Arborio rice risotto with butter, olive oil, chicken broth, and Parmesan. A hands-off oven method that skips the constant stirring and delivers the same velvety results.

Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Very light and tasty recipe, a very good breakfast.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.

Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.

Creamy shrimp risotto built on homemade shrimp shell broth with arborio rice, white wine, fresh tomato, and Parmigiano-Reggiano. Inspired by the film Big Night. Date night worthy.

This, too, is a Portuguese recipe from the Algarve.