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Cheesy Italian Arancini Balls
Classic Italian Arancini Rice Balls in bite size form! Make risotto in the oven to make these with ease, or use leftover risotto. Shallow fried OR baked!
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Rich and Creamy Saffron Arancini With Mozzarella
Scarred by childhood memories of dry, tasteless rice balls, I created arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy sauce. At the center: stretchy melted mozzarella cheese.
Baked Pumpkin Arancini Balls
A great way to use up leftover risotto. Plus some great tips and tricks to make the best ever Baked Arancini Balls!
Mushroom Risotto
Risotto is a beautiful and simple technique that doesn’t require much to make great, but today I’m adding one secret ingredient, mascarpone,
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Baked Saffron Risotto With Mozzarella and Crispy Topping
Risotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.
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Risotto with Salami and Beans
The following recipe is from the January 14th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nancy Harmon Jenkins' recipe for risotto with salami and borlotti beans is as hearty and as...
Sausage and Pepper Risotto is Heaven in Your Mouth
A nostalgic dish, now in Risotto form
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Albóndigas de Ricota (Argentine Ricotta Balls)
Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.
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The Key Techniques for Perfect Risotto
All about the ingredients, the equipment, and the techniques required to make perfect risotto every time.
Mushroom Risotto
A creamy Mushroom Risotto with golden, garlic butter mushrooms. A magificent mushroom recipe worthy of serving at a fine dining restaurant!
The Italian rice balls make a great snack or starter. They are filled with soft rice and cheese and you can dip in a rich tomato sauce - stunning!
Serve With
Cherry Tomato Bruschetta
Cherry Tomato Bruschetta is a simple and delicious appetizer for summer entertaining. With fresh tomatoes, fragrant basil, and grilled garlic toast, this easy recipe makes a beautiful presentation.
what an ITALIAN eats ON A DIET No Carb Italian Feast
Caprese Arugula Salad, Broccolini in garlic & oil, and hot Italian sausage cooked in weekday sauce. All the flavors of Italy with no carbs.
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
Italian Minestrone Soup
Italian Minestrone Soup is an absolute classic! It's chock-full of vegetables, beans and pasta in a flavorful tomato-based broth.
Bruschetta
This is real Tomato and Basil Bruschetta, made the way Italians make it. One of three bruschettas for a Trio of Bruschetta Spread. And a great tip to make ahead!
Caprese Salad
A better Caprese Salad: toss with garlic-herb vinaigrette, then drizzle with balsamic glaze for the signature finish. Looks great, tastes even better!
Minestrone Soup
Minestrone Soup - the best chunky soup in the world! Filled to the brim with vegetables, pasta, beans, potato, in a rich savoury tomato broth.
Trio of Bruschetta: Lemon Cannellini Bean Bruschetta
Transform a humble can of cannellini beans into a bruschetta topping with just a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of parsley.
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Broccoli Rabe and Antipasti Panini With Olive Salad
[Photographs: Robyn Lee] This vegan sandwich is based on a muffuletta, but it wasn't as simple as removing the meat and cheese and shoving in vegetables in its place. Juicy, garlicky broccoli rabe braised in a dry white wine provide...
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Marinated Mozzarella, Cherry Tomato, and Basil Salad
Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and tossed with sweet cherry tomatoes and golden balsamic vinegar. Nothing bland about that.