From classic base recipes and veggie-filled medleys to recipes with prosciutto and even sheet-pan risottos, there's a recipe here for every season. But once you get the technique down, you can make risotto with whatever ingredients you'd like!
"Wow, this has got to be the BEST risotto I've ever made and eaten. It's amazing! I made arancini with the leftovers and I love it so much."
-Jonathan Melendez
"Loved this! I used Roma tomatoes and it turned out so yummy! This was the first time I have made Risotto and it wasn't as difficult as I had imagined. The only thing I did wrong was not letting the liquid absorb fully before adding more so next time I will be a little more patient and it will be perfect."
-Melissa K.
Inspired by a dish from a small Trattoria in Florence, Italy, this recipe features salty prosciutto and rustic pumpkin, making it a perfect dish for the fall. The deglazed grappa (or white wine) really helps to amplify all the savory flavors.
"I love basil, tomato, and mozzarella together so I knew this was going to be a treat. I used sun-dried tomatoes that were not packed in oil so I subbed in a little bit of olive oil to sauté the onions."
-Slatts
"This was the first time I ever made risotto, and it truly came out restaurant-quality fantastic. Followed the recipe exactly, but browned some cubed prosciutto and added it at the very end with the shrooms; it made a really amazing main dish."
-djbarnez
"I made this risotto last night and it is honestly the best risotto I’ve ever had! It was so well received everyone ate it all and I had to make another batch! Will recommend to everyone and can’t wait to try again."
-bianca.amber
"A+++! So easy and delicious. I didn't have basil olive oil so I added about 1 tsp of dried basil to the oil when I cooked the shallots. This would be wonderful with cooked salmon in it, so next time I will add that in at the end."
-heatherhopecs
"This was really outstanding. A simple list of ingredients, yet exceptional results. I cheated a little and added butter in addition to the olive oil. Use a great quality parmesan and you have a great dish."
-eatrealfood
"Of all the recipes for risotto, this has proved the best by far. Very comprehensive and the method can be adapted for other flavors such as spinach and tomato (great with lamb cutlets). A bit time intensive but well worth it!"
-isaac2238
"Such a winning combo of flavors! Loved how creamy this was especially with the mascarpone and an extra sprinkling of parm. The lemon is the perfect touch, dont skip it!"
-frostingnfettuccine
"This risotto-style recipe packs heaps of flavor. I used recipe #285173 for the stock and then followed the recipe from there."
-Fairy Nuff
"Really appetizing and we enjoyed it a lot! Let it cool a bit and it did soak up some of the liquid, but we liked it more creamy vs liquid anyway! Will definitely make again with other seafood as suggested."
-limeandspoontt
"Wow! A two-step, two minute recipe and it's SO delicious!"
-bluemoon downunder
"I cook a LOT but haven't added risotto to my repertoire because I was put off by the thought of standing at the stove, stirring, for the better part of an hour. So I was really excited to find this recipe."
-lolsuz
"Best and easiest risotto we have ever made. We have made it with just parmesan at times when that was all that we had and it is still delicious. We usually have to add more chicken broth than it calls for and we also usually add a bit of white wine for flavor."
-saxonct
"INCREDIBLE. The end result was delicious, SO aesthetically pleasing and well worth the time, though! I will definitely make this again."
-day-hee
"Delicious and easy! Lots of stirring time but still simple to make. Only change I made was to toast the rice in the butter first, then add the wine. Toasting the rice heats up the grain’s exterior and helps the rice to absorb the liquids slowly with becoming soggy."
-DianaEatingRichly
"This was absolutely delicious! You would never know it was cauliflower instead of rice for the risotto, and I love cauliflower. Definitely making this again and want to make it for friends."
-monawarwar
"Excellent! The fava beans and the bacon are an excellent combination. I made the dish exactly to recipe with the exception that I used FRESH fava beans (instead of frozen). They took a bit more prep time, but well worth it."
-Debbies Man
"Takes time, but it's easy, fairly cheap and gives you restaurant quality results. The first time I made it I topped it with grilled squid. The second time, sautéed mushrooms."
-Kasha
"Great recipe! I was glad to find a risotto recipe that didn't call for wine, as I don't often cook with it. I did not put any lemon zest in mine, as I wanted a more subtle lemon flavor. Instead, I doubled the fresh lemon juice."
-doggy momma
"Outstanding! Risotto is a bit labor intensive but this recipe is well worth the work. The rosemary adds a hint of flavor and the parmesan is the perfect accompaniment. I did have to cook mine a little longer for the puree to absorb but other than that everything was perfect."
-Malriah
"I love this! The tips are the best, I'd tried several risotto recipes before this one and they never really came out right, but with the key things to watch pointed out this was great the first try. Tonight I'll be making it for the umpteenth time."
-thothep
"This recipe is flawless. I've made this a couple times now and it impresses everytime. I sometimes sub a few ingredients but it's always on point and very easy to remember."
-David H.
"This was fantastic and ever-so-easy. Used long grain rice and fresh mushrooms because it's what I had on hand. Also added a dash of cayenne pepper as suggested. WOW! I will never hesitate to make risotto again."
-Felines
