Saffron Risotto with Butternut Squash by Tim Campbell

Wonderful side dish Prep: 15 min, cook: 1 hr. 20 min, Yield 4 to 6 servings

Risotto with Porcini Mushrooms and Truffles (from The Basic Art of Italian Cooking: DaVinci Style) by maria liberati

Risotto Alla Milanese by Jenny

Risotto is a typical Italian rice dish cooked in a broth (vegetable, chicken, seafood,etc) to a creamy consistency. It is pretty simple to make and tastes divine! When I tasted this risotto many years ago for the first time I fell in love with it right away. I was surprised by its creamy texture, mesmerized by its colour and amazed…

Camargue rice and grilled artichoke salad by Lemon Squeezy

Colourful and aromatic wholegrain rice salad

Dante's Risotto by Evelyn Scott

Easy Risotto & Gourmet Mushrooms by Amos Miller

Risotto scares too many cooks. It's really a simple dish, though not commonly served at the American dinner table - unless you have some (usually Northern) Italian blood in your family. When done with care, risotto can be a sublime accompaniment to all types of dishes. In fact, you can add all types of things to a risotto to…

Butternut Squash Risotto by MentalChew

My baby signed "more" today. Why you ask? She wanted more Butternut Squash Risotto. The extra dishes and hour of prep and stirring were well worth it. Last night, the Good Apple and I were watching Alton Brown's episode about rice. He constructed this recipe while featuring the in's and out's of risotto. We watched it...twice,…

Baked Farro or Pearl Barley with Asparagus by Nancy Miyasaki

We served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more…

Italian Rice Balls by Evelyn Scott

Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy Fox

Risotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and…

Risotto con Tartufo copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Risotto Trevigiano copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Risotto al Mare copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Wild Mushroom Risotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Arancini (Italian Rice Balls) by lisa

Arancini means "little oranges" in Sicilian and they can be found all over Palermo. Cooked and flavored Arborio rice is formed around a filling of tomato, meat and peas, coated in breadcrumbs and fried until golden brown. When I make them they're about the size of a baseball,but you can make them slightly smaller. . Soft and crispy…