To substitute, cook the brown rice for about 45-50 minutes, using 2.5 to 3 cups of liquid per cup of rice. Brown rice requires more liquid and a longer cooking time. The dish will be less creamy ...

Saute white onion and thyme in butter until translucent. Add Arborio rice and mix until all the rice is covered in butter. Add white wine and stir for about one minute. Gradually add the chicken ...

Now add 1 ½ cup Arborio rice and stir to coat with the butter/mushroom mixture in the skillet. Add a ½ cup white wine and ¼ teaspoon salt plus fresh pepper.

If you prefer, you can swap in pearl barley or farro, depending on availability. The wine adds depth, but if you’re skipping alcohol, a splash of lemon juice or white wine vinegar at the end can ...

Allow the cloves to fry for a minute or two before pouring in the dry arborio rice. Stir in the pan, then add the wine if using. Add 250ml of the stock and then the tomato passata.

Arborio, the short-grain rice named after a town in Italy, produces firm and creamy dishes. It’s one of Baldwin’s favorite foods. “This could be a stand-alone dish,” she said.