Many Italians intentionally cook extra risotto to enjoy the next day, often transforming the leftovers into an entirely new, mouthwatering dish.

Risotto with red pepper and robiola is one of those amazing treats from Northern Italy, where they really really know how to ...

I wanted to test the structural integrity of a classic. Risotto is often a technical mess of blown-out starch. Most home cooks get it wrong because they treat it like boiled rice. They dump the ...

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

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, ...

Lane Nieset is a writer from Miami who has lived in France for the past 10 years. From her current base in Paris, she covers a mix of lifestyle, wine, food, and fashion. Expertise: food, wine, ...

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 ...

Invite friends over for a chill feast, starring a creamy chestnut risotto (with a toppings bar!) and a vibrant sheet-cake-style pound cake. Risotto is always a good ...