Risotto

This recipe serves 4 as a main course after you set aside 3 cups to make the mushroom and mozzarella arancini or the mushroom risotto cakes. Otherwise, it serves 6.

This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

Barley replaces rice in this twist on the classic Italian risotto.

Can be prepared in 45 minutes or less.

Portobello and button mushrooms, along with herbs and garlic, enhance a creamy dish-which has no cream.

This recipe can be prepared in 45 minutes or less. Here’s a quick and satisfying starter.

(RISOTTO WITH PARMESAN)

The bold flavors of Spain's famous paella-sausage, seafood and saffron-meet the luscious, creamy texture of Italy's risotto in this beautiful rice dish. Pour a chilled dry white wine during dinner, and offer flan for dessert.

If you can get fresh shelled peas, cook them in a pan of boiling water until they are just tender, 3 to 5 minutes, then drain and toss them with the chives, zest, and pepper. Active time: 40 min Start to finish: 40 min

Lobster and truffle oil give this dish the true stamp of indulgence.

"I visit Portland, Oregon, frequently because my son is in college there. Of the restaurants we've tried, Bread and Ink Cafe is one of the best," says Shelly Pearlman of Fairfax, California. "It's located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb." Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

Active time: 1 hr Start to finish: 1 hr

A fabulous all-in-one dish, similar to paella, from Lucques in Los Angeles.

A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.

This crowd-pleasing risotto works well as a main course—accompanied by green salad and crusty bread—or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.