The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.
'risotto' on Serious Eats
Risotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.
With the help of a pressure cooker, risotto becomes an insanely easy and hands-off cooking method. Here, it's loaded with layer upon layer of the flavors of fall: butternut squash, sage, brown butter, and just a hint of apple and maple syrup to round it out.
I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto.
With a mantle of superdark caramel enrobing al dente grains, Bakeless Sweets Salted Caramel Risotto is rice pudding's sexier sister.
An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps.
This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken.
This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese.
Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.
Could I whip up a batch of saffron stained risotto quickly and easily for a weeknight dinner, while avoiding the temptation to screw it up by adding a bunch of extraneous ingredients to the pot?
A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan.
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
This recipe has two components that are new to most home cooks: stirring in cubes of chilled butter just before serving for added creaminess and finishing the dish with freshly grated allspice to give it a burst of warmth and a hint of spice. They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking.
Note: I prefer using Carnaroli rice for its slight longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano....
This creamy, buttery risotto is flecked with stands of lightly toasted saffron which colors it a deep, bright yellow. Although the risotto is finished with butter and Parmigiano, Ferran Adrià goes a step further by garnishing it with paper-thin slices of mushrooms that lend another level of earthiness and texture to an already great dish.
Nigel Slater's brown rice risotto—cooked with a short-grain brown rice, which is essential to giving it its starchy, creamy consistency—is slightly chewier and nuttier than a traditional risotto, but lightened up with vegetal shredded summer squash and a punch of mint leaves added in at the last moment. If you can find short-grain brown rice, give this one a try.
I've gotten out of the habit of making risotto all the time for dinner (in fact, it's been well over a year since I've written about the rice dish for this site), but with fresh asparagus in hand from a trip to the farmers' market, I figured I'd reacquaint myself with the Italian classic. I wanted to keep things simple with a dish that showcased the spring bounty without covering it up with needless ingredients. This recipe from Gourmet, which pairs asparagus with shiitakes, certainly fit the bill.
The similarity to risotto with this dish is mostly related to the cooking method—toasting the grains in fat, letting them absorb some wine, then adding stock little by little until the grains have become tender and released their starch into the pot to turn everything creamy. It tastes nothing like a traditional risotto, but that doesn't mean this isn't a brilliant dish.
Risotto gets a bad wrap for being difficult. I happen to think the opposite. And the reputation of this dish will only further yours if you pull it off.
I'm enamored with at least a few aspects of Southern cuisine. One, pork in everything. Two, slow-cooked greens. And three, pecan pie. I've included two of the three here in this somewhat rowdy risotto dish that's left its Italian heritage far, far behind.