Some Italian classics just inspire romance. Like this Tuscan mushroom risotto, which will prove in love at frst bite.

Bring to a simmer and cook, stirring occasionally, until broth is completely absorbed. When it's absorbed, add wine. Stir ...

A classic risotto, but made in the microwave, so much quicker and easier! Simple to adapt too, once you’ve got the knack.

Pureed parsley, goat cheese, and Parmesan offer a herbaceous-yet-creamy twist on classic risotto. French born and American raised, Alice Delcourt is from North Carolina and has been living in Milan, ...

THEY used to be names that we Italophiles whispered to each other in the dark like the passwords of a secret cult: “Carnaroli,” “Vialone Nano,” “Superfino!” While other risotto-loving Americans were ...

When risotto is good, it’s creamy and satiny, simultaneously light (like, you could eat three bowls-worth...) and rich (...though you probably would regret it). But when risotto is bad—and this, I ...

There is a difference between shrimp risotto and this shrimp risotto. Let me explain: This one is better. Let me explain further: This one uses a simple shrimp stock to cook the arborio rice (as ...

Risotto is a dish that intimidates many home cooks but I’m here to tell you that the secret to this Italian dish is less about technique and more about patience. If you can stir a wooden spoon and ...