Risotto Recipes

I don't know how many servings this will make

This really is good, and almost as nice as the kind you stand stirring for half an hour. I often use it when I've got lots going on the stove and don't have time for the more authentic version.

My Grandparents are from Italy. This is a traditional risotto. I have several other recipes; you did not specify which kind. Bon Appetite

This recipe will spoil you for ever going back to the pour and stir method. The texture is a bit different but we love this version and the beauty of it is that you can include it in a menu that has other last minute preparation since this cooks itself. We have it often - it's addictive. The times are for a large microwave, if you have a smaller one you may have to increase the times by a couple of minutes. You can mess around with this one adding other ing. like spinach.

This risotto gets its velvety texture from the asparagus puree that's stirred in before serving

A CLASSIC!

With the three ingredients above you can make any risotto that you can imagine. I have experimented alot and while they haven't always been perfect, they were enjoyed by dinner guests. It's kind of a no-fail meal. Good luck!

If you have any questions, e- mail me. It's really easy!!

This will be "delarte di mangiare bene. (The art of eating well ) Buona Appetito, VINCENZO

Arborio rice is the basis of this traditional Italian rice dish. It was originally developed in Italy and I do recommend you use the import. However, it is now produced here in the United States.

You maybe inspired to save this luscious risotto for Thanksgiving (and you wouldn't be disappointed if you did so), but I urge you to throw caution to the wind and dive in. Because it is made with canned pumpkin, there is no need to wait until the frost is on the vine, and because the pumpkin naturally thickens the sauce, the risotto can be made with long-grain rice, rather than a more expensive risotto variety, like Arborio.

You may not need all of the stock or clam juice, the firmness of the rice and timing are more important than using all of the liquid. Also, you could make this dish without heavy cream. Just omit in the saffron-vermouth reduction.