Risotto is one of those dishes that's easy to make once you know how, despite its reputation for being difficult. Stock up on arborio or carnaroli rice, as using the right type of short-grained ...

I first learnt how to make a risotto a few years ago, after many years of being put off by thinking it was hard to make. It ...

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

If you've never used orzo to make risotto, you'll be delightfully surprised at how easy and delicious this version with Swiss ...

If you’ve avoided making risotto in the past because you fear it’s a laborious task, I've got good news for you. It’s true that for the best outcome, risotto should be stirred regularly, but not ...

Risotto is one of my favorite dishes, but it seems to always taste dry the next day. It turns out, if you want your leftover risotto to still taste rich and creamy, you have to learn how to reheat it ...

Toss 2 cups of peeled and cubed pumpkin in 1 - 2 tablespoons of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25 - 30 minutes, or until the pumpkin is golden and ...

Creamy and comforting, a good risotto doesn’t have to be complicated. It only takes a few ingredients – rice, broth, cheese and butter — to make one of Italy’s most iconic dishes. In its most basic ...

For the cheese piles. On a couple sheet pans lined with parchment paper or a Silpat, drop generous spoonfuls of the blended grated Parmesan about 2 inches apart. These should resemble “neat mounts,” ...