Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

Mushroom risotto doesn't have to be complicated. If you can stir, you can make a delicious mushroom risotto that the whole ...

Risotto is one of those dishes that's easy to make once you know how, despite its reputation for being difficult. Stock up on arborio or carnaroli rice, as using the right type of short-grained ...

If you’ve avoided making risotto in the past because you fear it’s a laborious task, I've got good news for you. It’s true that for the best outcome, risotto should be stirred regularly, but not ...

Turmeric risotto is really a standout dish from Northern Italy, known for its golden hue and earthy, punchy flavor. And look, ...

Vegetable Risotto can be made with any Vegetable for the fourth ingredient, but if you’re struggling to determine which Materials will work, a few suitable choices are Fortified Pumpkin, Swift Carrot, ...

I would have told you I was not a mushroom fan. But then I tried the Ellijay Mushroom Risotto a friend ordered while we were having dinner at Leon’s Full Service and my opinion shifted 180 degrees.

One hack you should know: spread your par-cooked risotto onto a sheet pan when it's nearing doneness. That way, it will cool ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

Q: Why do we add broth to risotto a bit at a time? What difference does it make whether I do that or pour it in all at once? I understand that putting it in bit by bit results in adding just the right ...