Risotto is one of the most versatile dishes around. It goes from side dish to main dish with the addition of seafood or vegetables effortlessly. I know the traditional method of adding a bit of liquid ...

Heat a large, wide, heavy-bottomed saucepan on medium high heat. Add olive oil and onions. Cook stirring for about 2 minutes or until translucent and sweet smelling. Add rice and garlic, coat with the ...

Rich flavors of risotto with red pesto really shine in this Northern Italian classic. It’s all about how simple ingredients—when mixed just right—can taste amazing. Originating from Lombardy, where ...

1. In a casserole put the acquerello risotto and on low heat toast the risotto. The risotto is toasted once the grains are hot and start becoming transparent. 2. Add the wine, let the wine evaporate.

Heat a medium skillet over medium heat. Add non-dairy butter or margarine and onion. Saute onion until tender, about 3 minutes. Add garlic and stir, cooking for 1 more minute. Add arborio rice and ...

Summer is still going on, but now that some schools are back in session, it feels like the season is over. Seems like someone forgot to tell the tomatoes, which continue to burst with flavor. Risotto ...

Celebrity chef Lidia Bastianich is known for her elegantly rustic Italian recipes that just about any home cook can master. From casseroles to desserts and more, the popular PBS culinary host has done ...