The first mistake starts in the supermarket­, not the kitchen. Risotto has a reputation for being one of the harder-to-master Italian dishes. Overcook the rice, you quickly ruin it. Overstir, and you ...

Warm comfort and a touch of rustic Italian charm come together in this Risotto with Castelmagno and hazelnuts. Creamy risotto ...

Second, the mushrooms in this recipe are sautéed before starting the rice – this is because the mushrooms are stirred in at the end of cooking along with the prosciutto, so they have to be cooked and ...

Rich color and bold aroma from beer risotto with radicchio and sausage instantly grab attention at any dinner table, making a ...

From risotto in Italy and paella in Spain, not to mention the dishes from Asia, rice is a staple food for people around the world. In an article posted at Healthline.com, registered dietitian Kayla ...

With a paring knife, trim away the very tip of the stem, then peel the stem and base of the artichoke, going from the tip to where the base meets the leaves. You’ll have to do this at least five or ...

THEY used to be names that we Italophiles whispered to each other in the dark like the passwords of a secret cult: “Carnaroli,” “Vialone Nano,” “Superfino!” While other risotto-loving Americans were ...

You can fuss up risotto with flavor-packed meats or pristine seafood, but it’s important to note that the dish consists mostly of rice and stock. While everyday ingredients, these two need a little ...