Category: Main Courses Ingredients Carnaroli rice 320 g Romanesco ...

Everyone pretty much knows the classic risotto recipe: You heat a risotto rice type such as arborio in butter and chopped shallot, add a splash of wine — and then add ladle after ladle of warm broth ...

“All’onda” can mean two different things to an Italian. To a surfer child of the Riviera, it evokes the swell of the sea. (Onda means “wave.”) To a northerner, all’onda speaks to the ideal texture of ...

In our pomodori con riso recipe, a tomato-based risotto becomes buttery-soft and creamy inside a juicy tomato shell alongside ...

Risotto is a lot like polenta: It seems intimidating to make, but it’s actually very simple (as long as you know what to do). Use this recipe for Parmesan risotto as your jumping-off point. It’s like ...

THEY used to be names that we Italophiles whispered to each other in the dark like the passwords of a secret cult: “Carnaroli,” “Vialone Nano,” “Superfino!” While other risotto-loving Americans were ...

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 ...

Top chefs always have their eyes open. They know a trend when they see one. They know when to hop on the bandwagon while there’s still room. And the latest one trundling through town carries the ...

The extreme heat occurring across Europe has been in the news recently for several reasons. The latest? It might be destroying Italy’s rice yield—and so, its risotto yield as well. First, the basics: ...