Arborio

Arborio rice (80 grams) • canned borlotti beans, drained (100 grams) • canned cannellini beans, drained (100 grams) • small bunch Swiss chard • yellow onion • fresh rosemary • vegetable broth (1.5 liters) • extra-virgin olive oil • Salt, to taste • grated Parmesan cheese • extra-virgin olive oil • Black pepper, to taste

arborio rice (about 400 grams) • asparagus spears • snow peas • cashews (or almonds) • garlic cloves • ball fresh mozzarella • grated Parmesan cheese (about 100 grams) • extra virgin olive oil • butter • salt • pepper

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

Arborio rice (320 g) • onion • medium zucchini • bacon (100 g) • dry white wine (100 ml) • vegetable broth (1.5 l) • saffron (10 g) • heavy cream (100 ml) • Parmesan cheese, to taste • Fresh parsley, to taste • Black pepper, to taste

Arborio or Carnaroli rice (160 grams) • fresh asparagus (about 9 ounces or 250 grams) • arugula (about 1 ounce or 30 grams) • small onion • vegetable broth (1 liter) • dry white wine (50 ml) • butter (15 grams) • extra virgin olive oil • grated Parmesan cheese (about 1 ounce or 30 grams) • Salt and pepper, to taste • large saucepan (for cooking the risotto) • skillet (for cooking the asparagus) •

Arborio rice (about 400 grams) • speck slices (about 200 grams) • frozen asparagus (about 300 grams) • grated Parmesan cheese (about 100 grams) • dry white wine (about 120 ml) • red onion (such as Tropea) • fresh shallot • celery stalk • carrot • Extra virgin olive oil, • Black pepper, • Salt,

short-grain rice (about 300 grams) • frozen peas (about 100 grams) • diced salami or cooked ham (about 50 grams) • smoked scamorza cheese • tomato sauce (about 600 grams) • Grated Parmesan cheese • onion rings • Breadcrumbs

(about 210 grams; 2.5 oz per serving) semi-milled Arborio rice • fresh porcini mushrooms • steamed chestnuts • (about 150 grams) guanciale (or substitute with pancetta) • butter • sweet onion • meat broth (beef and/or pork, carrot, celery, onion) • dry white wine • Grated Parmesan cheese, to taste

meat sauce (about 250 g) • Arborio rice (about 200 g) • vegetable broth (about 400 ml) • small shallot or small onion • grated Pecorino Romano cheese (about 80 g) • medium egg • Chopped parsley, to taste • Salt, to taste • Black pepper, to taste • ground meat (about 150 g) • tomato sauce (about 300 g) • Celery, carrot, and onion, to taste •

mushrooms, preferably porcini (cremini or white mushrooms work too) (200 g) • garlic clove • Extra virgin olive oil, • Vegetable broth, • Vialone Nano rice (or Arborio or Carnaroli) (160 g) • butter (10-12 g) • Grated Parmesan cheese, • Dried mint,

mussels (500 grams) • Arborio rice (about 400 grams)

Arborio rice (180 grams) • shallots • garlic • cremini mushrooms • small Orange Cox apples • dry white wine (such as Zibibbo) • Rosemary • Extra virgin olive oil • Salt, pepper • Parmesan cheese

Arborio rice (about 360 grams) • mild Gorgonzola cheese (about 200 grams) • shredded red cabbage (about 200 grams) • dry white wine (about 120 ml) • butter (about 30 grams) • onion • Vegetable broth, • Extra virgin olive oil, • Salt, to taste

Arborio rice (about 400 grams) • clams (about 1 kg) • asparagus (about 400 grams) • large red onion (such as Tropea) • carrot • celery stalk • extra virgin olive oil • garlic clove • white wine (about 60 ml) • salt • black pepper • ground ginger •

Arborio rice (250 g) • Thick-cut bacon, 2 slices per person • egg yolks (preferably farm-fresh or organic) • Pecorino Romano cheese, to taste • Black pepper, to taste • Prosecco, to taste • Extra virgin olive oil, to taste

Peeled shrimp • Onion • White wine • Risotto rice (such as Arborio or Carnaroli) • Arugula • Stracchino cheese • Vegetable broth • Olive oil • Salt

frozen baby peas (about 300 grams) • onion • Extra virgin olive oil, • whole milk ricotta cheese (about 125 grams) • Fresh basil leaves, • Salt, • Pepper, • arborio or other risotto rice (about 180 grams) • Dry white wine, • vegetable broth (about 500 ml; can use bouillon) • unsalted butter

asparagus (about 400 g) • pancetta (about 150 g) • Arborio rice (about 250 g) • onion • olive oil • white wine • toasted chopped hazelnuts

Arborio rice (about 350 grams) • squid tentacles (about 1 kg) • dry white wine (about 240 ml) • unwaxed lemons • celery stalk • unsalted butter

arborio rice (about 200 grams) • asparagus • Chives • Butter • White wine • Vegetable broth

pumpkin, diced (about 350 grams) • Arborio rice (about 240 grams) • diced bacon (about 50 grams) • thin slices bacon • vegetable broth, approximately (500 ml) • small onion • Extra virgin olive oil • Salt and pepper, to taste • grated Parmesan cheese

pumpkin (about 500 grams) • Arborio or Carnaroli rice (about 240 grams) • vegetable broth (1 liter) • butter (about 80 grams) • onion • carrot • zucchini blossoms • rice flour (about 100 grams) • cold sparkling water (200 ml) • high-oleic sunflower or peanut oil (1 liter)

water or broth (700 ml) • short-grain rice (about 160 g) • Carnaroli rice (about 160 g) • butter (30 g) • grated Pecorino cheese (15 g) • grated Parmesan cheese (15 g) • salt (15 g) • saffron • mixed fresh or frozen mushrooms (about 300 g) • garlic clove • extra virgin olive oil • small bunch fresh parsley •

Arborio rice (about 300 grams) • pumpkin, diced (about 350 grams) • speck (or smoked prosciutto) • shallot • olive oil • Salt, to taste • Nutmeg, to taste

Arborio rice (320 grams) • Mantua pumpkin or other firm pumpkin, peeled and diced (400 grams) • onion • dry white wine (about 60 ml) • vegetable broth (1 liter) • Grated Parmesan cheese, to taste • cold unsalted butter (80 grams) • Salt and black pepper, to taste

For the broth: • bay leaf • whole carrot • whole onion • celery stalk • water (3 liters) • For the risotto: • onion, chopped and sautéed • pumpkin, diced and sautéed (500 grams) • Arborio rice • small bunch rosemary, chopped • grated Parmesan cheese •

Genovese pesto (about 30 grams) • grated Parmesan cheese (about 8 grams) • butter (about 2 tablespoons or 28 grams) • small shallot, finely chopped • Chopped fresh basil, to taste • Vegetable broth, • Arborio rice (about 90 grams) • dry white wine (about 50 ml)

Arborio rice (320 g) • pumpkin (750 g), peeled and diced • vegetable broth (1.5 l) • grated Parmesan cheese (80 g) • Extra virgin olive oil, • Black pepper, • Salt, • Oregano, • chopped onion (100 g) • dry white wine (60 g) • unsalted butter (50 g)

Arborio rice (about 280 grams) • eggplants • Teriyaki sauce, • Sage, • Vegetable broth, • Salt, • Parmesan cheese,

Arborio rice (about 350 grams) • shrimp (about 300 grams) • onion • White wine • Garlic • Tomato purée • Heavy cream • Olive oil • Salt • brandy • Seafood stock (1 celery stalk, 1 carrot, 1 onion, shrimp heads, shells, and tails)