My favorite thing about this recipe is how customizable it is. For example, I couldn't find lemons at my local market, so I used a combination of classic green lime and mandarin lime (an orange-lime ...

Celebrate spring's arrival with this creamy, vibrant risotto featuring the season's first asparagus and sweet peas.

LIGHT CITRUSY DISHES such as this lemon risotto typically scream for a white wine — which is what makes this pairing so much fun. The rich, nutty flavors of the Parmesan and the stock stand ...

Food Network star Giada De Laurentiis‘ fresh risotto featuring the citrusy brightness of lemon and chive’s herby flavor is just what summer ordered. And it’s a great warm-weather meal, done in no time ...

1. In a casserole put the acquerello risotto and on low heat toast the risotto. The risotto is toasted once the grains are hot and start becoming transparent. 2. Add the wine, let the wine evaporate.

“This asparagus-and-lemon risotto is light, bright, and simple, but what we love most about this springtime dinner is that it’s made in just one pot,” Stewart wrote on Instagram, adding: “There’s a ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

Note: In the risotto chapter of his new cookbook, “A Passion for Piedmont” (Morrow, 1997), Matt Kramer stresses the simplicity of risotto, and none exemplifies this simplicity better than the Lemon ...

The risotto itself is pretty standard. Arborio rice is slowly stirred and simmered in white wine and chicken broth (use veggie broth to make it meatless). Once the rice is tender, the risotto is ...

2. In a 4-quart Dutch oven, melt 1 tablespoon of the butter with the olive oil over medium heat. Add the chopped shallots and cook until slightly softened. Add the garlic, red pepper flakes, thyme and ...