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.

Beautiful, light risotto made with saffron and homemade chicken stock.

In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.

My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.It takes 20-25 minutes....ish for the rice to cook.

my family loved it but I think the chicken broth overpowers the rest of the seasonings.

I wanted to make an easy cafe-style lunch using a blender.Since the carrots are chopped with a food processor, the result is much finer than when chopped by hand and is more like a paste. You can eat two carrots in one meal, so no doubt you're complexion will be radiant. Recipe by Maitomono mama

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

So I know risottos can seem really complicated and scary.. But they really aren't :) you do have to have a little bit of time to make it but it serves as a beautiful side dish that is sure to impress. 💁

Don't let the simple title fool you, the flavor (and the color) is great and a bit unusual for a Risotto. And strangely enough (but luckily), it doesn't require constant stirring as is the case with other Risottos!PS: Don't let the step about preparing the spinach scare you, it is simple and takes maybe 5 minutes.

This is a basic recipe. You can add Peas, asparagus, mushrooms or different cheeses to change it up. It's a perfect side dish. Or add cooked chicken and make it a meal.

This risotto was quite a challenge! Talking with Nico, a friend I met through Cookpad Italia, we wondered: what would a carbonara risotto taste like?So, we challenged ourselves to try it... And I have to say, it was a success for both of us!Here's my version of carbonara risotto.