207 ice italian recipes

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Baked polenta with Parmesan and Swiss cheese, layered casserole-style for golden, bubbly edges and a creamy cornmeal center. Italian-American comfort food at its rustic best.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Mexican rice with sure-fire recipe for perfectly cooked fluffy rice perfect for Cinco de Mayo or as a side to numerous Mexican mains.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

There are lots of good-for-you stuff in this stew, and it's also very tasty. A deliciously warm stew is perfect on a cool fall day.

Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.