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.

Market day so fresh (white) asparagus. I bought the cheap broken ones ideally for a risotto and soup. If you want it veggie Just dont put in the bacon.

Risotto is always a great dish to clean out your fridge. In this dish, I use carrots, bell peppers and peas but feel free to try any combination! Have fun and enjoy! :D

This recipe is inspired by my imaginary Italian nonna. It's good she's not real because she'd probably give me heck for adding cream cheese to a seafood risotto.

Risotto by itself is such a savory dish. The rice can pick up so much flavor from small additions of spices and aromatics. So I decided to turn things up by taking my chipotle sauce and adding it to the stock. The flavor is spicy and creamy, it is a great Mexican Italian fusion dish.**Apologies for the plating it is a little messy**

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 try to make other cooking art of barley. My husband said try to cook it with risotto. I think I have the ingredients ready at home. Let me make a try. It tastes super delicious. The barley gives chewiness with the risotto.You may change peas with mushroom, asparagus.

Risotto is so yummy and delicious :)

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

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

Great way to use up leftover vegetables. Ingredients can be substituted with virtually any vegetables you have leftover in a the fridge. Quick and tasty.

Bahn-mi glazed salmon, with vegetarian pho broth risotto, topped with pickled carrot and daikon. Topped with picked cilantro