Type what you have

Ingredients

• ✓ carnaroli rice
• vegetable broth
• cranberry bean
• olive oil
• butter
• onion
• garlic
• rosemary
• bay leaf
• sage
• white wine
• tomato sauce

Instructions

1. 1 Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
2. 2 Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
3. 3 Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
4. 4 Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.

By Buckwheat Queen

Ingredients

• ✓ carnaroli rice
• butter
• mushroom
• salt
• yellow onion
• black pepper
• cayenne pepper
• chicken broth
• heavy cream
• chicken broth
• heavy cream
• parmigiano-reggiano cheese
• chive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
3. 3 Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
4. 4 Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
5. 5 Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
6. 6 Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
7. 7 Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
8. 8 Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
9. 9 Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

By John Mitzewich

Ingredients

• ✓ carnaroli rice
• parmesan cheese
• black pepper
• salt
• basil
• oregano
• asparagus
• white wine
• arborio rice
• onion
• butter
• olive oil
• chicken breast
• garlic
• butter
• olive oil
• chicken stock

Instructions

1. 1 Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
2. 2 Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
3. 3 Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
4. 4 Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
5. 5 Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

By katie