Risotto with Asparagus
This risotto uses the asparagus blanching water as part of the cooking liquid, so the rice tastes like the vegetable, not just the garnish. The …
Risotto with Celery
This risotto leans into celery in a smart way, leafy tops for aroma, then diced stalk added in two rounds for both flavor and texture. …
Risotto with Zucchini
The base here is simple, but the flavor comes from patience, zucchini cooked slowly until richly golden. Once the rice goes in, it is finished …
Risotto with Spring Vegetables, Tomato, and Basil
This risotto keeps everything finely cut so the vegetables melt into the rice while still tasting fresh. Tomato and peas go in near the end, …
Paniscia – Risotto with Vegetables and Red Wine
Paniscia combines two ideas in one pot, a wine-cooked risotto and a ladle of hearty bean-and-vegetable soup added partway through. It is finished with butter …
Risotto with Clams
This risotto uses the clams twice, first their juices to season the rice, then the clam meat folded in at the end. A little white …
Risotto with Beef, Rosemary, Sage, and Barolo Wine, Alba Style
This risotto starts like a meat ragu in miniature, pancetta, garlic, herbs, and browned beef. Barolo is reduced before the rice goes in, then the …
Risotto with Bolognese Meat Sauce
This is a straightforward risotto where the base is already built into the pot, warm Bolognese sauce. The rice cooks in broth as usual, then …
Risotto with Sausages
This risotto starts with browned sausage and onion, then the pot is deglazed with white wine before the rice goes in. The result is a …
