18 Delicious Italian Rice Recipes for Every Occasion

Craving a taste of Italy but not sure where to start? Look no further! Our roundup of 18 Delicious Italian Rice Recipes is your ticket to a culinary adventure, right from your kitchen. Whether you’re in the mood for a quick weeknight dinner, a cozy comfort dish, or a seasonal favorite, we’ve got something for every occasion. Let’s dive into the flavors of Italy—one spoonful at a time!

Risotto alla Milanese

Dusk settles softly outside, casting a golden hue that reminds me of the saffron-infused Risotto alla Milanese, a dish as rich in history as it is in flavor. This creamy, comforting risotto, with its vibrant yellow color, is a testament to the simplicity and elegance of Italian cooking.

Ingredients

• 1 cup Arborio rice (or any short-grain rice for creaminess)
• 4 cups chicken broth (keep warm on the stove for gradual absorption)
• 1/2 cup dry white wine (adds a subtle acidity, optional)
• 1 small onion, finely chopped (for a sweet, aromatic base)
• 1/2 teaspoon saffron threads (soak in 2 tbsp warm water to release color and flavor)
• 1/2 cup grated Parmesan cheese (for a nutty, salty finish)
• 2 tablespoons unsalted butter (divided, for richness)
• 1 tablespoon olive oil (or any neutral oil)
• Salt (adjust to taste)

Instructions

1. In a large pan, heat olive oil and 1 tablespoon butter over medium heat until the butter melts.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice, coating each grain with the fat, and toast for 2 minutes until slightly translucent at the edges.
4. Pour in the white wine, stirring constantly until fully absorbed, about 1 minute.
5. Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the broth, stir in the saffron with its soaking water, distributing the color evenly.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and fully incorporated.
8. Season with salt to taste, cover, and let rest for 2 minutes before serving.

Mellow yet vibrant, this Risotto alla Milanese offers a velvety texture with each forkful, the saffron lending a subtle earthiness that pairs beautifully with the richness of the Parmesan. Serve it as a standalone star or alongside osso buco for a traditional Milanese feast.

Arancini di Riso

Beneath the golden crust of these arancini di riso lies a heart of creamy risotto, a testament to the comfort found in Italian kitchens. Each bite is a journey through texture and warmth, a humble reminder of the joy in simple, well-crafted food.

Ingredients

• 2 cups cooked risotto (cooled, preferably day-old for better texture)
• 1/2 cup mozzarella cheese (cut into small cubes, or any melty cheese you prefer)
• 1/4 cup grated Parmesan cheese (for a salty, nutty flavor)
• 1 large egg (beaten, to bind the rice)
• 1 cup breadcrumbs (for coating, panko works well for extra crunch)
• 1/2 cup all-purpose flour (for dredging)
• Vegetable oil (for frying, enough to submerge the arancini)
• Salt (adjust to taste, remember the cheeses add saltiness)

Instructions

1. In a large bowl, combine the cooled risotto, beaten egg, and grated Parmesan cheese. Mix gently until well incorporated.
2. Take a small handful of the risotto mixture and flatten it in your palm. Place a cube of mozzarella in the center, then enclose it with the risotto, rolling into a ball. Repeat with the remaining mixture.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Dredge each risotto ball in flour, then egg, and finally breadcrumbs, ensuring an even coating.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the arancini in batches, avoiding overcrowding, until golden brown, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
5. Let the arancini rest for a minute before serving to allow the cheese to set slightly, preventing burns from molten cheese.

Enjoy the arancini di riso while they’re still warm, where the contrast between the crispy exterior and the oozing, cheesy center is most pronounced. Serve with a side of marinara sauce for dipping, or alongside a crisp salad to balance the richness.

Risi e Bisi

Zestfully, let’s embrace the simplicity and comfort of ‘Risi e Bisi’, a Venetian classic that marries the humble rice and peas into a dish that’s both nourishing and heartwarming. This recipe is a gentle reminder of the beauty in simplicity, perfect for a reflective evening in the kitchen.

Ingredients

• 1 cup Arborio rice (or any short-grain rice for creaminess)
• 2 cups fresh or frozen peas (thaw if frozen)
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1 small onion, finely diced (about 1/2 cup)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (start with 1/2 tsp)
• Freshly ground black pepper to taste (a pinch to start)

Instructions

1. In a large saucepan, melt the butter over medium heat until foamy, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the rice, coating it well with the butter and onions, and toast for 2 minutes until the edges become slightly translucent.
4. Pour in 1 cup of the warm stock, stirring constantly until the liquid is mostly absorbed, about 3 minutes.
5. Add the peas and another cup of stock, continuing to stir frequently. The rice should always be slightly submerged in liquid.
6. Repeat the process, adding the remaining stock 1 cup at a time, allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes total.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
8. Let the dish rest for 2 minutes before serving to allow the flavors to meld.

Creamy yet with a slight bite, ‘Risi e Bisi’ offers a comforting embrace with its velvety texture and the sweet pop of peas. Serve it in shallow bowls, garnished with extra Parmesan and a drizzle of olive oil for a touch of elegance.

Risotto al Nero di Seppia

Beneath the quiet hum of the kitchen, there’s something deeply comforting about stirring a pot of risotto, especially one as intriguing as Risotto al Nero di Seppia. Its inky hue whispers of the sea, a dish that’s as much a feast for the eyes as it is for the palate.

Ingredients

• 1 cup Arborio rice (the high starch content is key for creaminess)
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (a splash more for the cook)
• 1/4 cup squid ink (adjust for desired color and flavor intensity)
• 2 tbsp unsalted butter (cold, for finishing)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt (adjust to taste)
• Freshly ground black pepper (adjust to taste)

Instructions

1. In a large, heavy-bottomed pan, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the Arborio rice, stirring to coat each grain in oil, and toast lightly for 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7. After about 15 minutes, when the rice is al dente, stir in the squid ink until evenly distributed.
8. Remove from heat and vigorously stir in the cold butter and Parmesan cheese until the risotto is creamy.
9. Season with salt and freshly ground black pepper to taste.

As you take your first bite, the risotto should envelop your spoon with its velvety texture, the squid ink offering a subtle brininess that’s beautifully balanced by the richness of the butter and cheese. Serve it with a sprinkle of extra Parmesan and a glass of the remaining white wine for a truly immersive experience.

Risotto ai Funghi

Perhaps there’s no dish quite as comforting as a creamy risotto, especially when it’s enriched with the earthy flavors of mushrooms. This Risotto ai Funghi is a humble yet elegant dish that invites you to slow down and savor each step of its creation.

Ingredients

• 1 1/2 cups Arborio rice (do not rinse to preserve starch)
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1/2 cup dry white wine (or substitute with more stock)
• 1/2 lb mixed mushrooms, sliced (cremini, shiitake, or button)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter (divided)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat until butter melts.
2. Add diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
4. Add sliced mushrooms, cooking until they release their moisture and brown slightly, about 8 minutes. Remove half for garnish.
5. Add Arborio rice to the pan, stirring to coat each grain with the fat, about 2 minutes.
6. Pour in white wine, stirring constantly until fully absorbed.
7. Begin adding warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 18-20 minutes total.
8. When rice is al dente and creamy, remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese.
9. Season with salt and pepper to taste, then let rest covered for 2 minutes.

Delight in the creamy texture and deep, umami flavors of this risotto, best served immediately with reserved mushrooms on top and an extra sprinkle of Parmesan. For a touch of color, garnish with fresh parsley or a drizzle of truffle oil.

Risotto alla Parmigiana

As the morning light filters through the kitchen window, there’s something deeply comforting about stirring a pot of risotto, the grains slowly absorbing the broth, each stir a meditation. Today, let’s embrace the simplicity and richness of Risotto alla Parmigiana, a dish that sings with the creamy texture of Arborio rice and the sharp, nutty flavor of Parmigiano-Reggiano.

Ingredients

• 1 cup Arborio rice (do not rinse to keep the starch)
• 4 cups chicken broth (keep warm on the stove)
• 1/2 cup grated Parmigiano-Reggiano (freshly grated melts better)
• 2 tbsp unsalted butter (or substitute with olive oil for a lighter version)
• 1 small onion, finely chopped (yellow or white for sweetness)
• 1/2 cup dry white wine (optional, but adds depth)
• Salt to taste (start with 1/4 tsp)

Instructions

1. In a large pan, melt 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Arborio rice to the pan. Stir to coat each grain with butter, toasting slightly for 2 minutes until the edges become translucent.
3. Pour in the white wine, stirring constantly until fully absorbed. This step deglazes the pan, adding flavor.
4. Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
5. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp butter and the grated Parmigiano-Reggiano. Season with salt if needed.
6. Let the risotto rest for 2 minutes before serving. This allows the flavors to meld together beautifully.

Creamy and rich, this Risotto alla Parmigiana is a testament to the magic of simple ingredients coming together. Serve it as a main with a crisp salad or as a luxurious side to roasted meats. The texture should be velvety, with each grain of rice distinct yet united in creaminess.

Risotto al Tartufo

Amidst the quiet hum of the kitchen, there’s something profoundly comforting about stirring a pot of risotto, the creamy grains slowly absorbing the rich, earthy essence of truffle. This Risotto al Tartufo is a dish that demands patience and rewards it with layers of flavor, a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 cup Arborio rice (the high starch content is key for creaminess)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 small shallot, finely diced (for a subtle, sweet base)
• 2 tbsp unsalted butter (divided, for richness)
• 1/2 cup dry white wine (or substitute with more broth)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 tbsp truffle oil (adjust to taste, for that signature aroma)
• Salt to taste (start with 1/4 tsp and adjust)

Instructions

1. In a large, heavy-bottomed pan, melt 1 tbsp butter over medium heat. Add the diced shallot, cooking until translucent, about 3 minutes.
2. Add the Arborio rice, stirring to coat each grain in butter, and toast lightly for 2 minutes until the edges become slightly translucent.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed. This deglazes the pan and adds depth to the risotto.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
5. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp butter, Parmesan cheese, and truffle oil. Season with salt to taste.
6. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Off the heat, the risotto should mound slightly on the plate but still flow gently. The truffle’s earthy notes play beautifully against the creamy, cheesy rice, making each bite a luxurious experience. For an extra touch of elegance, shave fresh truffle over the top before serving.

Risotto agli Asparagi

Sometimes, the simplest dishes speak the loudest in the quiet moments of our lives. Risotto agli Asparagi, with its creamy texture and the fresh, earthy notes of asparagus, is a dish that invites you to slow down and savor each bite, much like a quiet afternoon spent in reflection.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces (save tips for garnish)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1/2 cup dry white wine (optional, can substitute with more broth)
• 1 small onion, finely diced
• 2 tbsp unsalted butter (divided)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat until butter melts.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in Arborio rice, coating each grain with the oil and butter mixture, and toast for 2 minutes until edges become slightly translucent.
4. Pour in white wine (if using) and cook until fully absorbed, stirring constantly, about 2 minutes.
5. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. This process should take about 18-20 minutes.
6. After 15 minutes, stir in asparagus pieces (except tips) and continue cooking until rice is al dente and asparagus is tender.
7. Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese. Season with salt and pepper to taste.
8. Let risotto rest for 2 minutes before serving to allow flavors to meld.

Just as the risotto settles, its creamy consistency and the vibrant green of the asparagus create a dish that’s as pleasing to the eye as it is to the palate. Serve it with a sprinkle of Parmesan and the reserved asparagus tips on top for a touch of elegance.

Risotto alla Zucca

Dusk settles softly outside, casting a golden hue that reminds me of the warm, comforting colors of ‘Risotto alla Zucca’. This dish, with its creamy texture and sweet, earthy flavors, feels like a hug in a bowl, perfect for those quiet evenings when the world seems to pause.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 4 cups chicken or vegetable broth, kept warm (low-sodium preferred)
• 1/2 cup dry white wine (optional, can substitute with more broth)
• 1 small onion, finely chopped
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp nutmeg (freshly grated if possible)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the diced butternut squash to the pan. Cook, stirring occasionally, until the squash begins to soften, about 8 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine (if using) and cook until the liquid is mostly absorbed, about 3 minutes.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
6. Once the rice is al dente and the squash is tender, remove from heat. Stir in the butter, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving. This allows the flavors to meld together beautifully.

The risotto should be creamy, with the squash adding a sweet, velvety texture that contrasts delightfully with the al dente rice. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bite.

Risotto al Limone

Venturing into the kitchen on a quiet morning, the thought of crafting something both comforting and vibrant led me to Risotto al Limone. This dish, with its creamy texture and bright citrus notes, feels like a gentle embrace, perfect for those moments when you crave both simplicity and a touch of elegance.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 medium shallot, finely chopped (about 1/4 cup)
• 2 tbsp unsalted butter (divided)
• 1/2 cup dry white wine (optional, can substitute with more broth)
• 1 large lemon (zest and juice, about 3 tbsp juice)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt to taste (start with 1/4 tsp)
• 2 tbsp olive oil (or any neutral oil)
• Fresh basil leaves for garnish (optional)

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the chopped shallot and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice, coating it well with the oil and butter, and toast for 1 minute until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp butter, lemon zest, lemon juice, and Parmesan cheese.
7. Season with salt to taste, remembering the Parmesan adds saltiness.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Zesty and rich, this Risotto al Limone offers a delightful contrast between the creamy rice and the sharp, fresh lemon. Serve it in shallow bowls, garnished with a sprinkle of Parmesan and a few basil leaves for a pop of color and freshness.

Risotto ai Frutti di Mare

Evening light filters through the kitchen window as I ponder the simplicity and depth of combining the sea’s bounty with creamy Arborio rice, a dish that whispers of coastal Italian evenings.

Ingredients

• 1 1/2 cups Arborio rice (do not rinse to preserve starch)
• 4 cups seafood stock (keep warm on the stove)
• 1/2 cup dry white wine (or substitute with more stock)
• 1 lb mixed seafood (shrimp, scallops, mussels, cleaned)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper (adjust to taste)
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. In a large pan, heat olive oil over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Add Arborio rice, toast for 2 minutes, stirring constantly to coat each grain with oil.
5. Pour in white wine, stir until fully absorbed, about 1 minute.
6. Begin adding warm seafood stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is al dente and creamy, gently fold in the mixed seafood, cooking until just opaque, about 3-4 minutes.
8. Remove from heat, stir in butter and Parmesan cheese until melted and creamy.
9. Season with salt and pepper to taste, garnish with chopped parsley.

Zesty with the freshness of the sea, this risotto cradles each grain of rice in a creamy embrace, punctuated by the tender bites of seafood. Serve it with a drizzle of olive oil and a sprinkle of Parmesan for a dish that feels like a hug from the ocean.

Risotto alla Pescatora

Just as the first light of dawn gently touches the horizon, so does the delicate balance of flavors in Risotto alla Pescatora awaken the senses. This dish, a harmonious blend of the sea’s bounty and the earth’s grains, invites you to slow down and savor each moment of its creation.

Ingredients

• 1 cup Arborio rice (for its creamy texture)
• 4 cups seafood stock (homemade preferred for depth of flavor)
• 1/2 lb mixed seafood (shrimp, scallops, and mussels, fresh or thawed)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (a splash for the pot, a sip for the chef)
• 1/4 cup grated Parmesan cheese (for a salty finish)
• 2 tbsp unsalted butter (for richness)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp fresh parsley, chopped (for a bright garnish)

Instructions

1. In a medium saucepan, heat the seafood stock over low heat. Keep it warm throughout the cooking process.
2. Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion, cooking until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Stir in the Arborio rice, coating each grain with the oil and onion mixture, about 2 minutes. This step, called toasting, enhances the rice’s nutty flavor.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed. The alcohol will evaporate, leaving behind a subtle acidity.
6. Begin adding the warm seafood stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is al dente and the mixture is creamy, gently fold in the mixed seafood. Cook for an additional 3-4 minutes, until the seafood is just done. Tip: Overcooking the seafood will make it tough.
8. Remove from heat. Stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving. Tip: Let the risotto rest for 2 minutes off the heat to achieve the perfect consistency.

Upon first bite, the risotto reveals a creamy canvas punctuated by the tender, briny seafood. Serve it in wide, shallow bowls to showcase its luxurious texture, perhaps with a side of crusty bread to sop up every last bit of flavor.

Risotto al Barolo

Venturing into the heart of Italian cuisine, we find ourselves drawn to the rich, velvety embrace of Risotto al Barolo, a dish that marries the robustness of Barolo wine with the creamy texture of Arborio rice, creating a symphony of flavors that linger long after the last bite.

Ingredients

• 1 1/2 cups Arborio rice (do not rinse to preserve starch)
• 1/2 cup Barolo wine (a full-bodied red wine works too)
• 4 cups chicken stock (keep warm on the stove)
• 1 small onion, finely diced (yellow or white for sweetness)
• 2 tbsp unsalted butter (divided for sautéing and finishing)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (start with 1/2 tsp)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat until butter melts.
2. Add the diced onion, sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice, toast for 2 minutes until edges become slightly translucent, enhancing its nutty flavor.
4. Pour in the Barolo wine, stir continuously until the wine is fully absorbed, about 3 minutes.
5. Begin adding warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, about 20 minutes total.
6. Once rice is al dente and creamy, remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese, letting the residual heat melt them smoothly.
7. Season with salt to taste, serve immediately with extra Parmesan on the side.

Silky and rich, this Risotto al Barolo offers a deep wine-infused flavor balanced by the creamy texture of perfectly cooked rice. For an elegant touch, garnish with a sprinkle of fresh thyme or serve alongside a glass of the same Barolo used in cooking.

Risotto alla Salsiccia

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about stirring a pot of risotto. It’s a dish that demands patience and rewards it with creamy, soul-warming goodness. Today, let’s embrace the slow rhythm of cooking with Risotto alla Salsiccia, a hearty version that marries the richness of sausage with the delicate texture of Arborio rice.

Ingredients

• 1 cup Arborio rice (do not rinse to preserve starch)
• 1/2 lb Italian sausage, casings removed (mild or spicy, as preferred)
• 4 cups chicken stock, kept warm (low-sodium recommended)
• 1/2 cup dry white wine (or substitute with additional stock)
• 1 small onion, finely diced (about 1/2 cup)
• 2 tbsp unsalted butter (divided)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large, heavy-bottomed pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Crumble the sausage into the pan, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
4. Stir in the Arborio rice, coating it well with the fat and toasting it slightly, about 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp butter and 1/4 cup Parmesan cheese. Season with salt and pepper to taste.

Risotto alla Salsiccia is a dish where each grain of rice stands distinct yet harmoniously united in a velvety sauce, with the savory depth of sausage shining through. Serve it in warm bowls, perhaps with a drizzle of olive oil and an extra sprinkle of Parmesan, for a meal that feels like a hug from the inside.

Risotto al Radicchio

Kneading through the memories of my travels, I often find myself longing for the comforting embrace of a dish that feels like home yet whispers of distant places. Risotto al Radicchio, with its creamy texture and the slight bitterness of radicchio, is one such dish that bridges worlds in a single bite.

Ingredients

• 1 cup Arborio rice (or any short-grain rice for creaminess)
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1 small head radicchio, thinly sliced (about 2 cups)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp unsalted butter (divided)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• Salt (adjust to taste)
• Freshly ground black pepper (adjust to taste)

Instructions

1. In a large, heavy-bottomed pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the Arborio rice, coating it in the fat, and toast for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
5. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the stock, stir in the sliced radicchio, allowing it to wilt into the risotto.
7. Once the rice is al dente and the risotto has a creamy consistency, remove from heat. Stir in the remaining 1 tbsp butter and 1/4 cup Parmesan cheese, seasoning with salt and pepper to taste.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Best enjoyed immediately, this risotto offers a delightful contrast between the creamy rice and the crisp, slightly bitter radicchio. For an extra touch of elegance, garnish with a sprinkle of Parmesan and a drizzle of high-quality olive oil.

Risotto alla Vodka

Just as the evening light fades, there’s something deeply comforting about stirring a pot of risotto, the rhythmic motion almost meditative. Today, let’s embrace the creamy, slightly tangy allure of Risotto alla Vodka, a dish that marries the richness of Italian cuisine with a spirited twist.

Ingredients

• 1 1/2 cups Arborio rice (do not rinse to preserve starch)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1/2 cup vodka (a mid-range brand works well)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust based on broth saltiness)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large saucepan, melt the butter over medium heat until foamy but not browned, about 2 minutes.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the Arborio rice, stirring to coat each grain in butter, and toast for 2 minutes until the edges become slightly translucent.
5. Pour in the vodka, stirring continuously until the liquid is mostly absorbed, about 3 minutes. Tip: The alcohol will cook off, leaving behind a subtle sharpness.
6. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, about 20 minutes total. Tip: Maintain a gentle simmer to ensure even cooking.
7. Once the rice is al dente and the mixture is creamy, stir in the heavy cream and Parmesan cheese, then season with salt and pepper to taste.
8. Remove from heat and let stand for 2 minutes to thicken slightly before serving.

Momentarily, as you take your first bite, the risotto reveals its creamy texture and a harmonious blend of flavors, with the vodka adding a unique depth. Serve it garnished with extra Parmesan and a sprinkle of fresh herbs for a touch of color and freshness.

Risotto al Gorgonzola

Sometimes, the simplest dishes carry the most profound flavors, and Risotto al Gorgonzola is no exception. This creamy, comforting dish blends the sharpness of Gorgonzola with the subtle sweetness of Arborio rice, creating a meal that feels both luxurious and homely.

Ingredients

• 1 cup Arborio rice (do not rinse to keep the starch)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1/2 cup dry white wine (or substitute with more broth)
• 1/2 cup Gorgonzola cheese, crumbled (plus extra for garnish)
• 1/4 cup unsalted butter (divided)
• 1 small onion, finely chopped (about 1/2 cup)
• 1/4 cup grated Parmesan cheese (for a sharper flavor)
• Salt to taste (start with 1/4 tsp)
• Freshly ground black pepper (adjust to taste)

Instructions

1. In a large saucepan, heat 2 tbsp of butter over medium heat until melted. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Arborio rice to the pan, stirring to coat each grain with butter. Toast the rice for 2 minutes until the edges become slightly translucent.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed. This deglazes the pan and adds depth to the dish.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
5. When the rice is al dente and the mixture is creamy, reduce the heat to low. Stir in the remaining butter, Gorgonzola, and Parmesan cheese until melted and well combined.
6. Season with salt and pepper to taste. Let the risotto rest for 2 minutes off the heat to thicken slightly before serving.

Kindly note how the risotto achieves a velvety texture, with the Gorgonzola lending a bold yet balanced flavor. For an elegant touch, serve it topped with extra crumbled Gorgonzola and a drizzle of truffle oil.

Risotto alla Carbonara

Sometimes, the most comforting dishes are those that blend tradition with a touch of personal flair, like this Risotto alla Carbonara. It’s a creamy, hearty dish that carries the soul of Italian cuisine while inviting you to make it your own.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 oz pancetta, diced (bacon can be a substitute)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, kept warm (vegetable stock for a lighter version)
• 1/2 cup dry white wine (optional, but adds depth)
• 2 large eggs, at room temperature
• 1/2 cup grated Pecorino Romano cheese (Parmesan works too)
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pan over medium heat, cook the pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pan, add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Keep the heat medium to avoid burning.
3. Add the Arborio rice, stirring to coat each grain with the fat, about 2 minutes. This step is crucial for the creamy texture.
4. Pour in the white wine, stirring constantly until fully absorbed, about 1 minute.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 18-20 minutes total. Tip: Patience is key here for the perfect risotto consistency.
6. Once the rice is al dente and the mixture is creamy, remove from heat. Quickly stir in the eggs, cheese, and butter until well combined. Tip: Tempering the eggs with a bit of hot stock before adding can prevent scrambling.
7. Season with salt and pepper to taste, then fold in the reserved pancetta.
8. Garnish with fresh parsley before serving.

You’ll find the risotto luxuriously creamy, with the pancetta adding a salty crunch that contrasts beautifully. For an extra touch, serve with a drizzle of truffle oil or a sprinkle of extra cheese on top.

Conclusion

We hope this roundup of 18 delicious Italian rice recipes inspires your next meal, whether you’re cooking for a special occasion or just a cozy night in. Each dish brings a taste of Italy right to your table. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these ideas handy for your next culinary adventure. Buon appetito!