Arborio Rice

Oven-baking this rice pudding eliminates a lot of stovetop stirring while still producing a delicious, creamy dessert.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

To turn this starter into a main course, top it with skewers of grilled shrimp.

This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

For an even easier preparation, buy already-chopped onions and bell peppers; they're available at many supermarkets.

This dish is finished with a delicious (and super-easy) basil and tarragon butter.

Use shaved Parmesan in place of the goat cheese, if you like.

Try replacing the raisins with a different dried fruit, such as apricots. A pinch or two of cinnamon or nutmeg would also be a nice touch.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Risotta allo Zafferano con Midollo alla Piastra Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.

Julgröt Chef Magnus Ek uses Arborio rice for a rich pudding with a consistency that's creamier than most. It's barely sweetened, but we've found that most people like to stir in warm milk and sprinkle some turbinado sugar and cinnamon on top.

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians; arborio makes a good substitute.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.