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 »
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.
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.