For years we would watch so many TV shows showing risotto and always wanted to make it home. So at first we ventured off to many Italian restaurants to try to find the perfect one. It took about 10 stops before we found a great tasting one, we just wanted a bit more vibrant color so we added some saffron.We took a classic risotto and just made a few adjustments to give it a little flair. Some of the additions are saffron and a touch of cayenne pepper in the broth.

I came up with a risotto that slows down the elevation of blood sugar for those concerned, and is also good for dieters.Add your choice of vegetables (I used carrots, zucchini, yellow squash, and asparagus). You can store leftovers in the fridge, and reheat or serve chilled. Recipe by Maxerbear.

My family loves risotto, and this is one of our favorite recipes.All of the helpful hints are recorded in the recipe itself and are really easy to follow.Until you actually make it, it may look like a somewhat troublesome recipe, but honestly, it's such a simple recipe that any lazy sloven could make!Anyone who follows the instructions will be able to make an authentic ristorante-style risotto within 30 minutes. Recipe by *ai*

We love risotto and I cook it every week with whatever ingredients I have in the fridge.

Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.

Love this, it take boring white or brown rice to another level!

I found this recipe on All Recipes posted by Myleen. My family and I love it so much, I had to share.

Risotto is not hard to make, it's not even extremely time consuming, you just have to be able to give it 20 minutes or so of constant attention. Such a delicious dish that's worth standing in one spot stirring constantly for a while. Lol. My husband likes the "ultra soft" zucchini I mention so that is what you see pictured.

Risotto is so yummy and delicious :)

pretty tasty and an after taste of citrus.

A lovely sweet tasting risotto with a great colour!

I was craving some risotto so here's what I made with the king oyster mushrooms that was in the fridge.It's delicious even without adding any cheese. Give it a try!-No need to rinse the rice.-I used Maggy-brand dairy-free soup stock.-If you leave the heat at low, the rice will be al dente.-I only needed a single shake of pepper for the seasoning. It was already delicious from the soup and the mushroom flavor. For 2 servings. Recipe by Yukoai_yukoi