Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
The hint of lemon can transform many dishes including this creamy risotto.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto.
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
Rice porridge is a staple of the Asian diet; this version incorporates wheat and barley for added texture and color.
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.