Talk about Italy and rice, and most of us instantly think of risotto. It makes sense – it’s by far the most popular rice dish in Italy and, along with Spanish paella, the most famous rice dish from Europe as a whole.

But Italian rice can be used for more than just traditional risotto. It can be baked; it can be chilled, rolled and fried. It can be combined with all sorts of other ingredients – Italian or otherwise – to create new dishes. Here are six that are simple, speedy and incredibly delicious.

A simple, creamy mushroom risotto is perfectly delicious on its own – but there are easy ways to upgrade it. Mushrooms, bacon and sage are one of those ultimate trios of flavour, complementing one another wonderfully. By simply baking rashers of bacon until they turn super crisp, then scattering them over the top with some fried sage leaves, you’re rewarded with a dish that’s far greater than the sum of its parts.

Baked rice dishes are often associated with Spain, but Italian rice is well-suited to the oven too. This simple recipe marries the two cuisines together, with Italian rice and mushrooms baked together with coins of chorizo, which imbue their garlicky, paprika flavour into every grain.

This beautiful dish from chef George Ryle is great for a dinner party, but it can easily be adapted to a speedy weeknight too. Use shop-bought fish stock and aioli and swap out the gurnard for a fillet of sea bass and it’ll all come together in under an hour.

At first glance this seems like a strange dish – doubling up on carbs – but the reality is one of the most comforting bowls you can make. Italian rice and little cubes of potato are stirred together with plenty of butter and Parmesan, releasing both of their starches to create something seriously creamy. Finished with nutmeg and with a little acidity from the white wine, it’s comfort food at its finest.

Arancini are usually a labour of love, requiring overnight chilling before they’re made. These are seriously sped up by using a risotto mix which cooks in just 12 minutes, giving you ample time to cool the rice down and then wrap it around little balls of mozzarella. Once they’re breadcrumbed and fried, they’re seriously moreish.

Theo Randall’s chestnut risotto utilises an ingredient that’s usually only seen at Christmas – but should be enjoyed year-round. Chestnut has a sweet, earthy flavour that works so well with the flavour of Italian rice. Enriched with Parmesan and sweetened with brandy, there are little nuggets of pancetta in there too which make this a very special dish indeed.