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Risotto

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

Mark's Risotto with Butter and Parmesan

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Saffron and Shellfish Risotto

Ingredients
  • 6 to 8 cups Homemade Vegetable Stock Mrs. Kostyra's Vegetable Stock, or canned low-sodium vegetable broth
  • 12 littleneck clams, scrubbed
  • 24 medium shrimp, peeled, deveined, cut into thirds, shells reserved
  • 3 tablespoons olive oil
  • 1/2 cups finely chopped shallots
  • Pinch saffron threads
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for shaving (optional)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
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Biba's Asparagus, Artichoke, and Pea Risotto

Ingredients
  • Coarse salt
  • 1/4 pound asparagus tips (from about 1 pound asparagus)
  • 1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed
  • 6 cups Homemade Chicken Stock
  • 1/2 pound baby artichokes, cleaned, cooked, and cut into wedges
  • 4 tablespoons unsalted butter
  • 1/2 cup minced yellow onion
  • 2 cups imported Italian arborio rice
  • 1 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
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Nasturtium Risotto

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 leek, halved lengthwise and thinly sliced, white and light-green parts only
  • 1 teaspoon garlic, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • Coarse salt
  • 3 cups Nasturtium Bouillon, heated
  • 3/4 cup Nasturtium Butter
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Nasturtium Pesto, for garnish
  • Fresh chervil sprigs, for garnish
  • Nasturtium flowers, petals, or buds, for garnish
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Butternut Squash Baked Risotto

Time:45 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, leaves
  • 1 1/2 cups Arborio rice
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
  • Grated Parmesan, for serving
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Parmesan Risotto

Ingredients
  • 6 to 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped shallots, (about 2)
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
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Spring Risotto with Peas and Zucchini

Time:1 hour
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Mushroom Risotto

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Mushroom Risotto

Ingredients
  • 3 quarts water
  • 1 ounce dried porcini mushrooms (earthy.com)
  • 1 teaspoon whole black peppercorns
  • 1 stick unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
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Barley Risotto with Corn and Basil

Time:1 hour
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