An easy-to-make main course that’s both colourful and flavourful.
Category: Arborio Rice Recipes
This mushroom risotto with a hit of Japanese miso is all about umami. What’s that? The fifth “savoury” taste. The Italians get it from Parmesan and anchovies, and Asian cuisines from soy and miso. Mushrooms have it in spades, so get this satisfying vegetarian dinner started by pan-frying them, add garlic and spring onion, then stir in arborio rice.
Dig into this fantastic vegetarian risotto loaded with toasty flavours from roasted sweet potato, caramelised leek and sautéed mushrooms. A double dose of Parmesan ensures a sensational creamy finish.
Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws – although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws.
Yuvarlak or Youvarlakia are a kind of large meatballs in sauce. The meat mixture includes rice and are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines.
Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means little orange).