Perfectly served under a beautiful mozzarella stuffed Italian meatloaf. :)

This is our family's favorite risotto.1) This is delicious with some bacon too. If adding bacon, sauté it before you add the tomatoes.2) You can use warm or cold cooked rice.3) You can use half a can of tomatoes instead of fresh tomatoes if you like, but it won't be as good.Adding a generous amount of salt will bring out the flavor of the tomatoes. The olive oil and basil add a wonderful fresh fragrance. For 1 serving. Recipe by Beru

Mmm… bacon 😋

This is a simple veggie recipy. A quick lunch

I rearranged a recipe I learned overseas to make it a bit simpler. It is very easy to make, while offering an al dente texture that is quite addictive and cannot be obtained using leftover rice.You can add onions, corn, chicken, sausage, basil, nutmeg etc. to enjoy different flavors. You can make it into omurice by topping it with a soft-cooked omelet. 90 ml raw rice is used in this photo above. If you feel a bit apprehensive about eating unwashed raw rice, use pre-washed rice. Recipe by mini

I've tried out numerous ways of incorporating oysters into my menu, and risotto came to my mind. It's pretty simple as long as you can multitask. Adjust the ingredients to your own liking.Target Nutrients:ZincCarotene

Very tasty and diffrent from a traditional risotto.

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.

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

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.

This is recipe I tried 1 day my mom said she never had a risotto dish