Stirring the Pot: Our Most Ravishing Risotto Recipes

How does risotto differ from a plain bowl of rice? Let us count the ways. We begin with a special variety of rice (Arborio, Carnaroli, or Vialone Nano) with a starchy outer layer that is especially adept at absorbing sauces. The rice also releases some of its starch into the cooking liquid, giving the dish a velvety texture. The gradual addition of broth as the rice cooks, plus plenty of butter and cheese, dial up risotto’s lusciousness.

This traditional risotto recipe incorporates browned bacon, sauteed leeks, sweet peas, and a bright touch of lemon juice.

This easy risotto recipe is made with skinless, boneless chicken breast that's sauteed before being comined with the arborio rice. Adding asparagus and yellow squash make this a one-pot dinner just right for a weeknight.

The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.

Creamy Parmigiano-enriched risotto showcases the bright, spring-green trio of asparagus, peas, and Italian parsley.

When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard becomes sweet and satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness.

Preparing this risotto in the oven cuts way back on stirring time. Try serving this brightly flavored dish with creamy, aromatic Shrimp Stew.

This is a risotto that eats like a full meal. It's loaded with Italian sausage, juicy diced tomatoes, and spinach too.

Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto flavored with dried porcini mushrooms, walnuts, and parsley.

This creamy rice dish gets a dose of bright green from diced zucchini and frozen peas. If you like, stir in chopped fresh herbs, such as mint, parsley, or chives, at the very end of cooking.

As a time-saving measure, chunks of fresh butternut squash cook right along with the rice in this easy autumn risotto.

This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.

Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.

Rich, creamy risotto is surprisingly quick and simple (read: none of that pesky stirring) with the help of a pressure cooker. Topped with shrimp and fresh herbs, this version is especially elegant.

A healthier alternative to the more traditional Arborio rice, barley adds iron and fiber to this dish. Asparagus, peas, and mint bring a breath of spring greenery.

Don’t be afraid of the dark! A teaspoon of briny squid ink gives this risotto its hue, and chorizo a smoky richness.

This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.

Baking this risotto frees you from the constant stirring usually required, leaving only 20 minutes of prep time. Kale and butternut squash add nutrition and substance to this one-pot vegetarian main course.

Creamy risotto gets a bright burst of color and a hint of sweetness from carrot juice.

Chopped fresh spinach and frozen peas bring their bright-green color and mild flavor to this risotto.