Ingredient: Arborio rice

Butternut Squash Risotto and Scallops

Recipe courtesy of Brandon Pomerson, Executive Chef, Baltimore Yacht Club...

Crispy Duck Confit

Recipe courtesy of Brian Dennis, Executive Chef, Country Club of Landfall (Wilmington, N.C.)...

Swordfish Veracruz

Recipe courtesy of Jason Miranda, Executive Chef, The Pelican Yacht Club (Fort Pierce, Fla.)...

Jambalaya Arancini

Recipe courtesy of Matt Maryjanowski, Executive Chef of Brook-Lea Country Club (Rochester, N.Y.)...

Butter-Baked Turbot

Recipe courtesy of Derin Moore, CMC, Director of Culinary Operations, Grey Oaks Country Club...

Aussie Lamb “Rack and Roll” with a Truffled Pea Purée

Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef, The Club at Pasadera, Monterey, Calif....

Pacific Sea Bass with Peas and Carrots

Recipe courtesy of Jeremy Nation, Banquet Chef, and submitted by Jill Parravano, Catering Sales Director, Bellevue (Wash.) Club....

Saffron Risotto with Lump Crab

Recipe courtesy of Chef Mauro Zanusso, Jové Kitchen & Bar at the Four Seasons Resort Palm Beach (Fla.)...

Vanilla Bean Arborio Rice Pudding

Recipe courtesy of Mark Mathurin, Executive Chef, Nashawtuc Country Club, Concord, Mass....