No matter the season or occasion, we’ve got the perfect risotto recipe to take your dinner to the next level. Choose from a ...

Pearl barley gives this vegetarian risotto a chewy, nutty texture while apple, thyme and Parmesan add a savory-sweet fall ...

Add Yahoo as a preferred source to see more of our stories on Google. There’s no toiling over a hot stove here. This clever recipe goes right in the oven, leaving your hands free to get the rest of ...

This wild mushroom and red wine risotto is rich, creamy, and deeply savory. Arborio rice is slowly cooked with stock and wine ...

Cacio e Pepe Risotto with Mussels takes one of Italy's most recognizable flavor combinations — Pecorino Romano DOP, black ...

Add Yahoo as a preferred source to see more of our stories on Google. Normally, when cooking with zucchini, you grate, salt, then strain the veggie before you use it to avoid mushy zucchini bread or ...

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 ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

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 ...

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 ...