Clam Risotto with Grilled Shrimp. Ingalls Photography
Squashes, seafood, and citrus are only a few ingredients that can be used to make hearty risottos.
Chef Massimo Bottura developed this recipe to utilize the nearly 1,000 wheels of Parmigiano Reggiano damaged after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Get the recipe for Risotto Cacio e Pepe »
I was once told that we have the master glazier of Milan’s cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron. In 1574, the master hired a disciple nicknamed Zafferano because he used saffron to stain the glass gold. The master teased, “You’ll be putting saffron in your risotto next!” Well, it happened that his daughter was to be married. At the celebration, a table held four steaming pots of risotto. The guests were amazed to see it was tinted gold–the wedding gift of all wedding gifts. —Marc Vetri, chef-owner of Vetri restaurant in Philadelphia Get the recipe for Risotto alla Milanese »
Half the mushrooms in this recipe are folded into the creamy risotto, lending the rice an earthiness, while the rest are roasted into a crisp, meaty garnish.
Fresh Maine lobster stars in this exceptionally creamy risotto flavored with garlic and sorrel. The addition of mascarpone and butter, stirred in after cooking, provides a rich tang and velvety texture.
Spelt Risotto with Beets and Horseradish
Heston Blumenthal, chef at the Fat Duck in Bray, England, was inspired by his trip to Transylvania in this dish. Blumenthal substitutes spelt, a wheat berry found in most supermarkets, for the more common short-grain rice to give the risotto a nutty and wholesome flavor.