'risotto' on Serious Eats

Bluestem's Risotto with Butternut Squash and Allspice

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. More

Cook the Book: Saffron Risotto with Mushrooms 

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. More

Dinner Tonight: Brown Risotto with Summer Squash, Favas, and Mint

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. More

Dinner Tonight: Asparagus and Shiitake Risotto

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. More

Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salata

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. More

More Posts