By Jenny White
Arborio is the classic risotto rice from the north Italian region of Piedmont. It is probably the best all-rounder for cooking. It is a medium- to long-grain rice that can absorb a lot of cooking liquid yet still retain a good ‘bite’ when fully cooked.
Beef with a garlic and parsley risotto and roasted shallots
Baked salmon with chorizo rice
Pumpkin risotto
Really easy mushroom risotto
Veggie kedgeree
Arancini with tomato and olive tapenade
Orange rice cake
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
