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"This is delicious served with a nice baked chicken or veal roast."

Ingredients: dry white wine, medium-grain white rice...

"Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!"

Ingredients: fresh parsley, hot water...

"This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit.""

Ingredients: fresh basil, fresh lemon juice...

"After finding this on Epicurious.com, I made a few changes and got a few yums from everyone."

Ingredients: clam juice, dry white wine...

"Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan..."

Ingredients: fresh ground pepper, unsalted margarine...

"This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003).
He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do."

Ingredients: pepper, low sodium vegetable broth...

"Earthiness from Italy's beloved porcini mushrooms, sweetness of onions and the sharp perfume of sage spell an awesome risotto! Sometimes I add cooked asparagus to the risotto towards the end of cooking. Adapted from Williams and Sonoma Collection: Risotto."

Ingredients: pepper, dry white wine...

"Cooking Light, September 2007 (first published in December 2003)"

Ingredients: fresh ground black pepper, reduced-sodium fat-free chicken broth...

"This dish is delightful! We enjoyed it immensely! Found in Bon Appetit, April 2007. I don't personally like basil so I subbed parsley intead. We enjoyed the dish in spite of that!"

Ingredients: clam juice, medium-grain white rice...

"My take on Risotto. It's cobbled together from some recipes on this site with a few ingredients changed to make it somewhat more health-conscious."

Ingredients: half-and-half, parmesan cheese...

"Another from a recipe card library of long ago, crispy on the outside, creamy on the inside, what more could you ask for. Use Italian rice for best results or at the very least a medium-grain rice. Anything less will compromise the taste and texture of the croquettes."

Ingredients: dried basil leaves, dry breadcrumbs...

"This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to prepare the original recipe, increase whipping cream to 3/4 cup, butter with the mushrooms to 1/4 cup and butter..."

Ingredients: dry white wine, medium-grain white rice...

"What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it.
I have prepared this using both warm and cold water lobster tails..."

Ingredients: lobster tails, fresh chives...

"“The rich flavor from the smoked mozzarella (mozzarella affumicata) pairs nicely with the sweet and tart flavor of the Caravella Limoncello in this colorful risotto dish. During the fall and winter seasons try substituting diced butternut squash for asparagus – it’s a delicious variation.” - Chef Claire Criscuolo at her restaurant Claire's Corner..."

Ingredients: extra virgin olive oil, smoked mozzarella cheese...