A good risotto dish is creamy and velvety with each bite. How do you choose between two rice varieties - Arborio and ...

Risotto needs a lot of stirring -- but too much will ruin the texture. The rice must be toasted -- but too much toasting will ...

Scatter in the garlic, season with salt and pepper and fry briefly until the garlic is fragrant and cooked. Pour in a quarter ...

While known for its delectably creamy texture, traditional risotto is prepared without cream as an ingredient; instead, the method of gradually adding warm broth to starchy rice while constantly ...

Add the rice, stir well to coat and cook until translucent ... Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf.

The dish is governed by a set of laws that are rooted in tradition, rich in common sense, and aching to be broken or bent.

You can feel the bursting flavor of Milano when you prepare this classic dish. (I have to confess that my first attempt at ...

Creamy and comforting, a good risotto doesn’t have to be complicated. It only takes a few ingredients — rice, broth, cheese ...