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Risotto

Explore 53 recipes, 1 article, 1 gallery, 35 videos, and more

Risotto with Squash Blossoms

Ingredients
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon extra-virgin olive oil, plus 1 cup for frying
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 cup finely chopped onion
  • 2 1/2 teaspoons minced garlic
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper
  • 14 squash blossoms
  • 1 large egg yolk
  • 1/4 cup cold whole milk
  • 2 tablespoons all-purpose flour
  • Coarsely chopped opal basil, for garnish
  • Freshly grated Parmesan, for garnish
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Butternut Squash Risotto

Ingredients
  • 1 small butternut squash (about 1 pound), trimmed and peeled
  • 3/4 cup mild oil, preferably sunflower-seed oil
  • 1/4 small onion, diced
  • Coarse salt
  • 1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice
  • 8 cups hot Vegetable Broth
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter
  • Aged balsamic vinegar, for drizzling
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Lemon Risotto

Ingredients
  • 8 to 10 cups chicken or vegetable stock
  • 6 tablespoons unsalted butter
  • 2 large leeks, white part only, well washed and cut into 1/2-inch dice
  • 2 cups Arborio rice
  • Coarse salt and freshly ground pepper
  • 2 tablespoons lemon zest (4 lemons), plus more for garnish
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup chopped fresh chives
  • Freshly grated Parmesan cheese, for serving
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Seafood Risotto

Ingredients
  • 1/4 cup coarse salt, plus more to taste
  • 2 lobsters (1 1/2 pounds each)
  • 12 littleneck clams, scrubbed well
  • 12 mussels, scrubbed well and debearded
  • 5 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, minced (about 5 teaspoons)
  • 1 small dried chile de arbol, crumbled
  • 1 cup dry sparkling white wine, such as Prosecco
  • 1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
  • 8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
  • 6 1/2 cups homemade or low-sodium store-bought fish stock
  • 2 tablespoons fresh chervil, minced, plus sprigs for garnish
  • Pinch of saffron threads
  • 9 tablespoons unsalted butter
  • 3 medium shallots, minced (about 3/4 cup)
  • 2 cups Vialone Nano or Carnaroli rice
  • Freshly ground pepper, to taste
  • 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
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Leek, Bacon, and Pea Risotto

Time:40 mins
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Tomato and Sausage Risotto

Time:55 mins
Ingredients
  • 1 can (28 ounces) diced tomatoes, in juice
  • 1 tablespoon olive oil
  • 3/4 pound sweet or hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons butter
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Artichoke Risotto with Mascarpone, Lemon, and Thyme

Ingredients
  • 2 lemons
  • 10 baby artichokes
  • 6 cups homemade chicken stock or 3 cups low-sodium store-bought chicken stock mixed with 3 cups water
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 garlic clove, minced
  • Coarse salt
  • 2 cups short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
  • Freshly ground pepper
  • 1/4 cup mascarpone
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Parmesan-Carrot Risotto

Time:40 mins
Ingredients
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 tablespoons butter
  • 1 medium red onion, finely chopped
  • 6 medium carrots, grated
  • Coarse salt and ground pepper
  • 1 1/4 cups long-grain white rice
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan
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Beet Risotto

Time:2 hours
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