388 short recipes

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

Czech cabbage soup roasts beef bones and short ribs with vegetables, then simmers with cabbage, tomatoes, sauerkraut, and lemon juice for sweet-sour Eastern European comfort. Hearty winter meal.

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Korean-style BBQ short ribs marinated in soy sauce, sugar, sesame oil, and crushed garlic, then grilled over charcoal until caramelized and tender. A classic bulgogi that feeds 6.

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Leek and pea risotto with grilled calamari crowns creamy arborio with flash-grilled squid tossed in lemon-scallion vinaigrette. Bright, briny, deeply savory.

Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.