Risotto

Risotto is a classic Italian dish made of Arborio rice, a starchy, short-grain variety that cooks to a creamy consistency. Most well-stocked supermarkets carry it, either near other rice products or with specialty grains.

This is a great dish to serve on Sunday night when The Sopranos come on. It’s classy and understated. A good way to add more intense mushroom flavor is to throw the mushroom stems in with the chicken stock. Just be sure to brush the mushroom stems first for any loose dirt.

This traditional risotto is a showcase for two of the great foods of Lombardy: the rice itself and Gorgonzola, the region’s superb blue cheese. Here the cheese is more than a garnish (which I recommend in other riso recipes); it is the very essence of the dish. You blend in a generous half-pound of Gorgonzola just before serving, when the al dente risotto comes off the heat, to bring out the full flavor of the cheese, unaltered by cooking. This deserves a top-quality, genuine imported Gorgonzola, preferably not too piquant. I like sweet and creamy Gorgonzola Dolce, aged no more than 3 months. In Lombardy, chunks of fresh ripe pear are sometimes incorporated into risotto alla Gorgonzola. When pears are in season, it is easy to give the basic risotto this wonderful embellishment. Peel and cut ripe pears into about 2 cups of small cubes. When the rice is almost done, gently stir in the pears, and cook for just a minute. Turn off the heat, and finish the risotto with Gorgonzola and grana, as detailed below.

Risotto alla Milanese, which my chefs and I researched (and devoured) on our culinary expedition to Milano in 2008, has apparently been a signature dish of the city for over two centuries. A recipe for it appeared in the volume Cuoco Moderno—Modern Cook—published in Milano in 1809, by a mysterious author identified as “L.O.G.” His version had almost identical elements to today’s recipes: rice cooked in butter with onions, bone marrow, cervellato (a type of salami), good beef stock, and, at the end, the addition of saffron. Almost 100 years later, the revered authority Pellegrino Artusi included in his classic collection of Italian recipes a nearly identical risotto alla Milanese, including white wine in the preparation. In twenty-first-century Milano, Artusi’s techniques and ingredients are still the standard (though usually cervellato is omitted). I encourage you to use good beef stock and excellent fresh beef marrow bones to make a truly delicious risotto alla Milanese. The stock can be homemade or store-bought—low-sodium and organic if possible; otherwise, you could substitute chicken or turkey broth. To get the best marrow, ask the butcher for marrow bones cut from the center of the leg bone above the shank. Scraping out the marrow and cooking it is easy. If you’ve never done it, you will see that, as the marrow renders its delicious fat, brown carmelized specks appear. They could be strained out, but I don’t advise it; they provide great flavor, and traditional risotto alla Milanese incorporates them.

In autumn, Lombardy abounds in zucca—what we call “winter squash”—and the seasonal cuisine makes full use of the vegetable. Squashes of all sizes and shapes are in the market—favorite varieties like marina di chioggia, berettina piacentina, zucca tonda padana, zucca blu, and zucca delica—to be cooked in stuffings, soups, pasta sauces, and risotto. And, like many fruits and vegetables, zucca is pickled with mustard seed to make the delicious condiment called mostarda, for which Lombardy—especially Cremona—is famous. This riso will be delicious made with any of our squashes—try acorn, buttercup, delicata, hubbard, or kabocha as well as butternut. The fresh vegetables of other seasons can be used, too, following the basic technique of the recipe. Asparagus in springtime or broccoli in summer will be delicious cooked with rice.

Sweet crabmeat and sweet peas make a great match in this springlike risotto.

The beloved ginger root, that ubiquitous Asian ingredient, is paired with Italian Arborio rice in this super-simple risotto. The most important thing to remember when making a risotto is to never let it rest while on the burner: stir, stir, stir! In Italy a risotto is usually served as a primo piatto, after the starter and before the main dish. I've included this recipe with the main courses because I think that risotto can hold its own as an entrée, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable broth for the chicken stock.

A creamy risotto might make a main course, but for this Italian dish of braised veal , you might want to bend the rules of one dish cooking to be able to serve a traditional Italian-style side dish. Making risotto is not demanding—you can make it with ease while the veal shanks are braising.

Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

Risotto, the ultimate comfort food of Milan, heads south to sunny Rome in a revamp of a classic. Pecorino Romano—in place of the more traditional Parmigiano-Reggiano—brings a delectably briny tang, while crunchy radishes in a light vinaigrette provide a counterpoint to the creamy Arborio rice.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.

The sweet raisins and bits of smoky cheese studding this risotto make for an arresting contrast with the smooth, savory rice.

No need to open a bottle of white wine for the few tablespoons you'd require: Lemon brightens up this easy risotto.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge.

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

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

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.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

It's fast and fabulous.

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.