Risotto can be intimidating for beginners, so Lidia Bastianich recommends this version as a simple starting point while you ...

The next time you make risotto at home, use this tip from Lidia Bastianich about the amount of stock to use to ensure your dish comes out perfectly every time.

Food Editor Francesca Zani is putting a simple hack to the test—and making the fluffiest, most lush risotto in the process.

Preheat the oven to 275 degrees. Cut the salmon into 4 (6-ounce) portions. Place the salmon, skin side down, on a rimmed baking sheet lined with lightly greased aluminum foil. Stir together the ...

There is a difference between shrimp risotto and this shrimp risotto. Let me explain: This one is better. Let me explain further: This one uses a simple shrimp stock to cook the arborio rice (as ...

When risotto is good, it’s creamy and satiny, simultaneously light (like, you could eat three bowls-worth...) and rich (...though you probably would regret it). But when risotto is bad—and this, I ...

Pureed parsley, goat cheese, and Parmesan offer a herbaceous-yet-creamy twist on classic risotto. French born and American raised, Alice Delcourt is from North Carolina and has been living in Milan, ...

Risotto is a dish that intimidates many home cooks but I’m here to tell you that the secret to this Italian dish is less about technique and more about patience. If you can stir a wooden spoon and ...