Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
The key to a good risotto is the stock, so be sure to follow Cooked Lobster and Stock. For entertaining, prepare the lobster and stock ahead then finish the risotto once guests arrive. At the Opera Bistro, chef Axel Begner tops his lobster risotto with Bleu Geai, a mild blue cheese from New Brunswick's artisanal cheese house La Bergerie aux Quatre Vents.
Saffron is a key ingredient in this classic from Italy. Though beef stock is traditionally used, we preferred the risotto's colour using chicken stock. This makes six side dishes, or four if you want leftovers to turn into Risotto Balls.
Risotto is at its best when served straight from the stove, as it loses its silky texture while it sits. Roasted beets give this risotto its subtly sweet flavour. For the most beautifully hued dish, we've added the beets toward the end of cooking.
Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. For convenience, make the risotto a day ahead.
The addition of sweet and nutty butternut squash gives risotto an autumnal spin.
Enjoy this simple and elegant dish, as seen in our video: Step-by-step risotto.
Called 'arancini di riso' in Italian, these balls are named after the small oranges they resemble. They are perfect for using leftover risotto, which should be refrigerated for 24 hours before using.
This elegant yet earthy risotto serves six as a main course or eight as an appetizer. Add a sprinkle of truffle oil or Parmesan cheese for flair.
This comforting cheese risotto is a thoughtful way to accommodate vegetarians at the dinner table. This version includes 27 per cent of your recommended daily intake of calcium!
