Arborio rice

Mushroom risotto is a delicate, velvety dish of Italian cuisine that impresses with its rich flavor and refined texture. Its history traces back to northern Italy, where Arborio rice became the base for this culinary masterpiece. The white mushrooms impart a noble forest aroma to the risotto, while the combination of butter and Parmesan makes it truly creamy. White dry wine adds subtle notes of acidity, balancing the rich mushroom taste. The dish is perfect for a cozy dinner, where each spoonful reveals layered flavor nuances. Risotto can be served as a main dish or as an exquisite side to meat or fish. The key is to enjoy it hot when the texture still retains its silkiness.

Timur Ismailov, chef of the Lumicino restaurant, shared the recipe with us.

Use porcini mushrooms and nuts to make this super tasty risotto extra special. Creamy, moist and delicious!

Rice Panissa is a traditional Italian dish filled with rich flavor and deep history. Originating from northern Italy, it combines the tenderness of Arborio rice with the aroma of smoked meat delicacies—pancetta and salami. The dish gains a special texture through the gradual addition of broth infused with rosemary, while peeled tomatoes add a pleasant acidity to the rice. A light bitterness from red wine balances the rich flavors, and beans add creamy richness. In the end, fresh parsley and ground black pepper highlight the depth of flavor. This rice is perfect as a hearty main dish or as a side to meat, reminiscent of cozy family dinners under the warm Italian sun.

Seafood risotto with cherry tomatoes is a true embodiment of Italian gastronomic magic. This recipe combines the tenderness of mussels, clams, and squid with creamy Arborio rice infused with saffron aroma. Baked tomatoes, garlic, and rosemary add depth of flavor to the dish, introducing sweet-spicy notes. White wine lends sophistication to the rice, while butter and Parmesan provide a velvety texture. This dish not only delights with its taste but also represents a true work of art on the plate. It is best served freshly made to experience the richness of seafood and the warming warmth of the Mediterranean sun.

Risotto with roasted tomatoes is the essence of Italian cuisine, combining simplicity and refined flavor. The origins of risotto trace back to the northern regions of Italy, where rice became the basis for many traditional dishes. In this recipe, juicy roasted tomatoes with fragrant garlic and thyme give the risotto a rich taste with subtle sweet-umami notes. Fennel adds freshness, while dry vermouth provides a light spiciness. The creamy texture is achieved by gradually adding broth and finishing with butter and parmesan. This dish is perfect for a cozy dinner, harmonizing beautifully with a glass of white wine and fresh bread.

Spring risotto with a filling from the freezer is a vivid example of Italian culinary flexibility. Inspired by traditional recipes, it combines the creamy texture of classic risotto with the delicate freshness of seasonal vegetables, even if they are taken from the freezer. White dry wine adds a refined acidity to the rice, while parmesan and butter provide a rich flavor. This dish not only delights in taste but also showcases the art of transforming simple ingredients into a delightful dinner. It should be served with a drizzle of first-press olive oil and freshly squeezed lemon juice, which highlights the spring lightness of the dish. Risotto is perfect for cozy family dinners and gatherings with friends, allowing you to enjoy Italian flavors without needing to leave home.

Sweet, slow-roasted pumpkin, aromatic marjoram and nutty Parmesan combine in this luscious, cheesy, luxurious risotto that's bursting with delicious flavor.

Bright green risotto is the embodiment of freshness and spring mood, infused with Italian traditions. In this dish, delicate Arborio rice absorbs the aroma of white wine, while the creamy consistency is highlighted by butter and Parmesan. The secret of its color lies in a rich green sauce made from spinach and kale, which not only adds vibrancy but also enriches it with nutrients. Thyme adds refined herbal notes, while lemon juice provides a refreshing tang. This risotto is perfect for both a light dinner and a festive table, impressing with its taste and aesthetics. It is prepared with love and attention, and each spoon reveals layers of textures and flavor nuances, creating an unforgettable gastronomic experience.

Vegetable risotto is a simple yet refined dish of Italian cuisine that brings the warmth and coziness of rural landscapes. Its origin is tied to the tradition of peasant cooking, where using available seasonal products is essential. Tender Arborio rice slowly absorbs the fragrant vegetable broth, creating a creamy texture, while vibrant vegetables add freshness and sweetness. Green basil leaves provide an exquisite spice, and goat cheese adds softness and a creamy note. The dish is perfect for family dinners, offering enjoyment through its harmonious flavors. It is versatile—served as a standalone dish or as a side to meat or fish. This risotto is a culinary journey into the heart of the Italian countryside, where simplicity reigns and true pleasure in food exists.

A foolproof recipe with no fuss: first, fry the vegetables with porcini mushrooms in a saucepan, then pour in the white wine. After evaporating, it leaves the risotto with only a light aromatic flavor, and only then add the rice, which cooks to the al dente state in the mushroom broth. It's important not to make a fatal mistake at the very end — don't throw a piece of butter into the pan before removing the risotto from the heat. Then the butter will spread instead of emulsifying , and the rice will turn from creamy and elastic into oily and wet. To make the process easier, it's best to cut the butter into small cubes and cool it in advance — Andrey Kremenets, the chef at Nappa, who shared this classic recipe, always keeps a bowl of these cubes in the refrigerator next to the stove.

Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.

Lenten and vegetarian dishes should be attractive to smooth out the sadness of voluntary asceticism. Beetroot risotto is just one of those, lean, but beautiful and bright. The risotto itself is prepared as usual: you just need to combine rice with fried beetroot cubes, constantly stirring in a saucepan and slowly adding broth, wait until the cereal reaches the al dente state and becomes an even crimson color. In the end, the risotto is generously sprinkled with crumbled tofu, pre- marinated in lemon and garlic. The stereo effect is that the tastes of red rice and snow-white tofu are combined only in your mouth: creamy texture, light beetroot sweetness, barely perceptible garlic note and perfume aroma of zest.

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

A very simple recipe in which vegetables play almost equally with rice. Alexey Pavlov, chef of Barceloneta, shared the recipe with us.