Arborio

Arborio rice (about 300 grams) • sea scallops • large shrimp • onion • Butter • grated Parmesan cheese (about 50 grams) • light sour cream (about 2/3 cup or 160 ml; 40 cl crème fraîche 3% fat) • chicken bouillon cubes • dry white wine (about 3 1/2 fl oz or 100 ml) • cognac (about 1 2/3 fl oz or 50 ml) • Olive oil • Salt and freshly ground black pepper •

Arborio or Carnaroli rice (about 300 grams) • vegetable or chicken bouillon cube • medium onion, finely chopped • olive oil • grated Parmigiano Reggiano (about 50 grams) • unsalted butter (about 30 grams) • water (about 1 liter) • tomato purée (about 200 grams) • tomatoes • mozzarella balls, cut into pieces (about 150 grams) • fresh basil leaves • Salt and pepper to taste

whole milk (1.5 liters) • granulated sugar (80 grams) • short-grain rice for dessert (250 grams) • Vanilla powder • Vanilla extract • chestnut cream per serving

arborio rice (about 80 grams) • chicken broth (500 ml) • small onion, thinly sliced • cooked kabocha squash, with half mashed (about 350 grams) • grated Parmesan cheese (about 20 grams) • Leftover shredded duck confit

onion • white beans (about 300 grams; or use Paimpol beans) • thyme • bay leaves • vegetable bouillon cubes • tomato paste • carrots • celery stalks • zucchini • garlic clove • short-grain rice, small pasta, or vermicelli (about 100 grams; your choice) • olive oil •

egg yolks • egg • heavy cream (about 200 ml) • whole milk (about 200 ml) • Golden Rice (or substitute with 1 tablespoon short-grain rice) • grated Parmesan cheese (about 30 grams) • chorizo