Risotto is a creamy Italian rice dish. In this version, arborio, a type of rice, is briefly sauteed, then slowly cooked in ...

I wouldn’t blame you if that’s exactly why you never make risotto at home; what a chore. But there’s actually a less annoying way to make this creamy rice dish. It’s overnight risotto ...

Add the garlic and cook for 2 minutes more, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer.

Click here for even more one-pan meals. Risotto—the famously fussy yet oh-so-creamy debutante of rice dishes—is anything but weeknight-friendly. It’s a dish that demands your full attention.

Ever thought about combining the best of Italian cuisine into one dish? Well, it's no longer a dream! You can now make this ...

Bring it to a boil on the stovetop then let it simmer as you make the risotto. By slowly adding the hot stock little by little to the rice, you’ll slowly draw out the starches from the rice ...

Bring the broth to a simmer in a saucepan over medium heat and keep warm over low heat. The rice will absorb warm broth more efficiently than it will with ice-cold liquid. Melt the butter in a ...

He's a master of the Strictly dance floor and a dab hand in the kitchen. Vito's taking over the hobs to whip up the perfect ...

For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil.

One of our favorite recipes showcasing black rice is this striking risotto, served with a golden butternut squash puree and creamy burrata—it's a flavorful meal that tastes even better than it ...