2 cups arborio rice
400 g raw tiger shrimp, shells on
1 liter chicken stock
250 ml dry white wine
6 vine ripened tomatoes, deseeded, peeled and roughly chopped
2 birds eye chiles, finely sliced
1 large onion, finely diced
3 garlic cloves, finely chopped
4 tablespoons olive oil
75 g butter
1 cup fresh basil, torn

Directions

1. Peel the prawns, leaving the tails on. Retain the head but discard the rest of the shell.
2. Place stock and prawn heads in a pan and simmer for a few minutes, until heads are cooked. Add prawn meat and cook for 1 minute, until colour starts to turn opaque.
3. Remove prawns from stock, set aside, and discard heads.
4. Add oil and half the butter to a large pan. When hot, add the onion, garlic and chili and saute until translucent.
5. Add tomato and rice, sir until well coated in oil, then add the wine and stir until totally absorbed.
6. Add stock, a ladle at a time, stirring until fully absorbed before adding the next, until the rice is creamy. You may not need all the stock. Taste and season if required.
7. Immediately before serving, add the prawns back to the rice and stir until warmed through. Stir through the torn basil and the remainder of the butter.

1 medium leek, finely chopped(white and pale green parts only)
1 medium head cauliflower, cut into 1-inch-wide florets(2 lb)
3 1/2 cups canned low sodium vegetable broth or chicken broth(28 fl oz)
1 1/2 cups water
3 tablespoons unsalted butter
1 cup rice(6 3/4 oz)
1 1/2 ounces finely grated parmigiano-reggiano cheese(3/4 cup)
salt
pepper

Directions

1. Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
2. Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.
3. Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
4. Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining broth as desired and serve immediately.

3 tablespoons extra virgin olive oil
2 cups scallions, diced
1 cup onions, minced
1 cup leeks, minced
2 tablespoons shallots, minced
2 1/2 cups arborio rice(you can substitute Carnaroli rice)
1/2 cup white wine(dry)
6 1/2 cups stock(vegetable, chicken, whatever you want, must be heated)
1/2 teaspoon salt(or to taste)
2 tablespoons butter, unsalted and cut into bits
1 cup gorgonzola, cut into bits
1/2 cup parmesan cheese(grated, use the highest quality fresh Parmigiano Reggiano you can get your hands on)
1/4 teaspoon black pepper, freshly ground(or to taste)

Directions

1. Thoroughly clean the leeks and cut into half-rounds, about 1/8″ wide. Use as much of the green as you can.
2. Thoroughly wash scallions and cut into 1/2″ pieces, also using as much of the green as you can.
3. In a heavy pot, heat the olive oil over medium heat. Add onions and shallots and cook, stirring often, until they are tender (about 8 minutes).
4. Add the rice and stir to coat with oil; cook until rice begins to become translucent (just a minute or two).
5. Pour in the wine and stir until evaporated.
6. Add leeks and 1/2 cup of hot stock, as well as 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed.
7. Continue to add the hot stock in small batches — a quarter cup or so, just to moisten rice — until broth has been absorbed. (My friend Marcia’s husband says this takes him an hour, but it looked more like 30 minutes to me, as we watched him cook.) Keep the heat at a temperature where rice simmers very gently.
8. In the last five minutes, add the scallions.
9. When all the stock has been absorbed, remove the rice from the heat. Add the butter and stir until it is completely melted. Add the gorgonzola cheese and stir until thoroughly incorporated. Add half of the grated parmesan reggiano, and adjust salt and pepper as (or if) necessary.
10. Serve while warm, with remaining grated parmesan

onions, peeled and diced
4 tablespoons butter
2(14ounce)cans chicken broth(Or 3 1/2 Cups homemade chicken broth)
1 1/2 cups water
2 cups rice
2 teaspoons minced garlic
1 lb fresh asparagus, ends trimmed and cut into pieces
2 cups cooked chicken (optional)
salt and pepper

Directions

1. In a medium sized saucepan, pour the chicken broth and water into the pan and heat through to almost a boil. Turn off the heat.
2. While the chicken broth is heating, in a large skillet or Saucee pan, melt the butter and add the onions and cook for about 8-10 minutes and until slightly browned. Add the rice and garlic and stir well. Cook the rice in the onions for about 3-4 minute and they start to brown. Add about 1 cup of the hot chicken broth and stir well. Add 2 more cups of chicken broth and stir in and allow the broth to cook down into the rice. About every 5-7 minutes, add more chicken broth by 2 cups at a time, stirring well after each addition of the broth.
3. When you add the last cup of broth, add the asparagus and if you prefer cooked chicken to the rice. Stir well. You may want to season the rice with salt and pepper and any other seasonings.
4. Cook the asparagus for about 10-15 minutes, or until bright green and softened.

6 1/2 cups vegetable stock
1 1/2 ounces butter
1 small onion(or use any combination of leeks, shallots, and onions that pleases you)
12 ounces arborio rice
1/2 cup dry white wine
4 ounces smoked salmon

Directions

1. Dice the onion(s) into small dice. Saute in 20 grams butter until golden.
2. Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
3. Add the wine to the rice/onion mixture.
4. Heat vegetable stock in a separate pot. Add one ladleful to the rice at a time, stirring constantly in between additions. Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-35 minutes.
5. Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
6. About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy.

5 cups chicken broth
3 tablespoons butter
2 tablespoons olive oil
1/2 cup onions, finely chopped
1 cup portabella mushrooms, finely chopped
1 cup baby green peas, frozen and thawed
1/4 cup fresh basil, finely chopped
1 1/2 cups arborio rice
3/4 teaspoon salt
1/4 cup parmesan cheese, top quality and freshly grated

Directions

1. Bring broth to a simmer in a saucepan.
2. In separate heavy saucepan, melt two tablespoons of butter with olive oil over medium heat.
3. Add the onions, carrots, and mushrooms, and saute for five minutes.
4. Add rice and cook, stirring constantly, for two minutes.
5. Add one cup of the broth and cook, stirring constantly, until liquid is absorbed.
6. Add the peas and another cup of warm broth and cook, stirring constantly, until liquid is absorbed.
7. Add another cup of broth and continue to cook, stirring constantly, until absorbed; continue this process until all the broth is used. (They say it takes about 15 minutes, but it’ll be creamier if you stretch it out to 20-25 minutes.).
8. Add salt, basil, Parmesan, and remaining tablespoon of butter. Stir for two minutes to make sure cheese is fully incorporated and melted.
9. Note: I use such a heaping amount of Parmesan that it’s probably closer to a half-cup — and it’s all the better for it!

2 tablespoons olive oil
1/2 cup onion, chopped
4 slices ready to serve bacon, chopped
1 teaspoon sage, chopped
1 1/2 cups Arborio rice
3 1/2 cups hot chicken broth
1 (12 ounce) package Birds Eye® Frozen Cooked Winter Squash, defrosted
1 tablespoon Butter
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley for garnish (optional)

DIRECTIONS

Heat oil in heavy saucepan over medium heat. Add onion, cook until translucent. Add the rice, bacon, and sage, stir to coat with oil. Ladle one cup of hot broth into the rice, bring rice to a bubbling simmer. Cook, stirring often with a wooden spoon until the broth is absorbed by the rice, adding more broth as needed. After cooking 10 minutes add the squash along with one cup of broth. Continue to cook, adding additional broth as needed, until rice is creamy but a little firm. Add salt and pepper to taste. Stir in the butter and cheese.

2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese

DIRECTIONS

Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.

Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

1 tablespoon olive oil
1/2 shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 3/4 cups Arborio rice
1 1/4 cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley

DIRECTIONS

Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.

Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.

Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.

Stir in butter, Parmesan cheese, and chopped parsley before serving.

1 pound asparagus, trimmed and cut into 2-inch pieces
7 1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked Arborio rice
1 cup dry white wine
1 tablespoon butter
1/4 cup grated Parmesan cheese
salt and pepper to taste

DIRECTIONS

Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.

In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.

Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.

Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.