The best risotto recipes

From traditional recipes to unusual oatmeal variations, risotto is the perfect dish when you're craving something hot, rich, and comforting.

The best risotto

Classic risotto doesn't have many ingredients (and there's no cream among them), so success depends on technique. After trying all the variations, we settled on simple steps for making perfect Italian-style rice. This basic dish is delicious on its own, but it makes a great base for adding your favorite vegetables and proteins.

Vegan saffron risotto

This delicate, colorful risotto is inspired by the flavors of the Provençal dish bouillabaisse (seafood soup). It's a perfect special occasion dish for vegans, vegetarians, and meat eaters alike. Umami-rich ingredients (the "fifth" taste)—tomato paste, soy sauce, and canned tomatoes—add depth. Nutritional yeast adds a cheesy flavor. Make the broth ahead of time and reheat it as you prepare.

Risotto with red wine and peas

Giada proves that risotto is easier to make than it looks. Red wine adds rich flavor, and frozen peas at the very end ensure freshness.

Simple "risotto" with parmesan

This dish from Aina is effortless to prepare. Arborio rice is cooked in a cauldron in chicken broth. By simmering for a long time at a low temperature, the dish doesn't require constant stirring, as with most stovetop risotto recipes.

Risotto with mushrooms and pancetta

Pancetta is a wonderful complement to a tender, cozy risotto. It's similar to bacon, but without the smoky flavor, meaning it won't overpower the dish's delicate flavors.

Risotto with Parmesan and Lemon

For a special family edition of Food Network magazine, we asked the children of celebrity chefs to serve as guest editors and share their family favorite dishes. Here's what Geoffrey Zakarian's daughter had to say about this risotto: "Risotto is something of a family tradition for us. It's so tender and melts in your mouth."

Arancini with almonds

Leftover risotto is combined with toasted almonds and mozzarella and fried in olive oil. Crispy rice balls with a gooey cheesy center are served with marinara sauce for dipping.

Barley risotto with mushrooms

This dish is vegetarian, but thanks to the mushrooms, it's filling enough for meat eaters too. The flavor is perfect for chilly autumn weather.

Shrimp risotto in a slow cooker

If you think a slow cooker is only good for soups and stews, we'll change your mind. Enjoy the taste of risotto that feels like it's been simmering on the stove for at least half an hour—without even stirring. The slow cooker will do all the work, and all you'll be left with is compliments for a dish that rivals restaurant fare.

Risotto with spring greens

Ina says, "In this recipe, I start by sautéing leeks and fennel, then add Arborio rice, white wine, and gently simmering chicken stock, gradually adding more stock as the rice cooks. Add lemon zest and juice, mascarpone, Parmesan, and fresh chives, and you've got a delicious dinner for the whole family. Once you've mastered the technique, making this risotto a couple of times will make it easy to make on a weekday evening. Just put on some good music, pour yourself a glass of wine, and relax while you stir."

Risotto with chicken and fontina

For a sophisticated dish, season a tender risotto with Parmesan and fontina cheese, then top with sliced ​​smoked chicken. Bonus: use the leftovers the next day for cutlets (see next recipe).



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Rice cutlets with herbs

Make the most of leftover risotto by turning it into tender, crispy-crusted cutlets. This quick dish requires almost no prep.

Risotto with shrimp "Fra Diavolo"

For this spicy dish, Jeff cooks arborio rice with red pepper flakes, chopped tomatoes, chicken broth, and garlic. He then tosses the finished risotto with butter, fresh parsley, and fried shrimp.

Risotto with yogurt and peas

Make a delicious risotto from your fridge. Greek yogurt provides a creamy texture, and frozen peas add vibrant color.

Oven-Baked Broccoli and Cheddar Risotto

Broccoli and cheddar are a winning combination, especially in a delicate risotto. Bake the dish (instead of cooking it on the stovetop) and you won't have to constantly stir it; you can use that time to open a bottle of wine.

Risotto with baked cauliflower

Oven-roasted cauliflower is a hearty complement to a delicious risotto with fontina cheese and slivered almonds.

Risotto with prosciutto and mascarpone cheese

Top it with creamy mascarpone and prosciutto for the most luxurious risotto you'll ever make.

Risotto with grilled corn

In this summery take on the classic risotto, corn plays two roles: the cobs are used for the broth in which Geoffrey cooks the rice, and the grilled kernels are added at the very end.

Risotto with shrimp

The recipe calls for shrimp, but any seafood will do. Saffron gives the dish a classic and appetizing look. The parsley at the end is optional, but it adds freshness and vibrant color.

Risotto with pearl barley

Use brown rice and pearl barley for a quick and filling risotto variation. It's the perfect vegetarian main dish or side dish, packed with vegetables and a creamy touch from low-fat cream cheese.

Microwave mushroom risotto

Here's a risotto that doesn't require 30 minutes of standing over the stove stirring rice in a saucepan. We make a delicious broth from dried mushrooms, then add fresh mushrooms and Arborio rice. Stir once, and in a few minutes you'll have the simplest and most tender risotto.

Oatmeal risotto with corn and shrimp

If shrimp and corn grits are your favorite comfort food, this whole-grain dish is perfect for you. Instead of rice, we use steel-cut oats and follow the classic risotto technique, adding hot broth in batches. Constantly stirring helps remove starch, creating a smooth texture.

Risotto with mushrooms in a slow cooker

An easy way to serve an elegant dish in a short time is to make risotto in a slow cooker! The recipe calls for leeks, mushrooms, white wine, and minimal stirring.

Peppers and zucchini stuffed with risotto

"Risotto makes a delicious filling for both peppers and zucchini. Choose the vegetables at the market that look the best," Rachel advises. "Zucchini can also be paired with small, firm yellow squash instead of red peppers."

"Dirty" risotto

Giada's version of risotto combines elements of Italian and American Southern cuisine. For her Italian take on "dirty rice," she uses pancetta, spicy Italian sausage, and freshly grated Parmesan cheese.

Asparagus risotto

Nothing is wasted in this simple recipe. In addition to the asparagus tips, which are arranged on top, the lower tips of the spears are also used, infusing the risotto broth with flavor. Fresh lemon juice and zest add a subtle citrusy note.









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