Recipes for "risotto"

Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.

Pour beef stock into a saucepan over low heat. Cover and keep warm.

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.

Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.

Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.

Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.

Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

1. Warm the broth until steaming.

2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot set over medium-high heat. Add 2 cloves garlic and cook until fragrant, about 30 seconds. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warm broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.

3. Once done cooking, stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, 3-4 minutes. Add the Brie chunks, stir, then remove from the heat. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and season with salt.

4. While the risotto cooks, make the asparagus. Heat the remaining 1 tablespoon olive oil and 3 tablespoons butter in a medium skillet over medium heat. Add 1 clove garlic, the lemon zest and thyme, cook until the garlic is fragrant, about 1 minute. Stir in the asparagus, season with salt and pepper, and cook until tender, about 5 minutes. Remove from the heat.

5. To serve, divide the risotto in bowls and spoon the asparagus over top. Season with fresh pepper. Enjoy!

1. Set the Instant Pot to sauté.  Add 1 tablespoon olive oil, 2 tablespoons butter, 2 cloves garlic, and cook until fragrant, about 30 seconds. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Turn the instant pot off. Stir in 5 cups warm broth. Cover and cook on high pressure for 5 minutes.

2. Once done cooking, use the natural or quick release function. Set the instant pot to sauté. Stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, 3-4 minutes. Add the Brie chunks, stir, then turn the instant pot off. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid.

3. Finish as directed above.

Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.

Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.

Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.

Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.

Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.

Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.

When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.

Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Season chicken thighs with salt and black pepper. Heat 2 tablespoons olive oil in a Dutch oven or large pot on medium-high heat; add chicken. Cook until browned, 3 to 4 minutes per side; transfer to a plate.

Add sausage and onion to the same Dutch oven; cook and stir until onion is just becoming translucent, about 3 minutes.

Stir in paprika, cumin, herbes de Provence, parsley, and bay leaf; cook until fragrant, about 3 minutes. Return browned chicken to the Dutch oven; add chicken stock and bring to a boil. Reduce heat to low; simmer, covered, for 30 minutes.

Transfer chicken and sausage to a plate using a slotted spoon; transfer broth to a different bowl and set aside. When chicken is cool enough to handle, remove and discard skin and bones; set chicken meat and sausage aside.

Heat remaining 2 tablespoons olive oil in the same Dutch oven over medium heat. Stir in orzo, bell pepper, and chile pepper until coated with oil. Stir in 1 1/2 cups hot broth, 1/2 cup at a time; cook until broth is mostly absorbed, about 5 minutes.

Slowly add remaining broth, 1/2 cup at a time, and stir until mostly absorbed and orzo tender but still slightly firm in center, about 15 minutes (you probably won't use all the broth). Off heat, stir in chicken and sausage; cover and rest until orzo soaks up remaining broth, about 5 minutes. You can add extra broth when serving if it is a little dry.

Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.

Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.

Melt butter in a large skillet over medium-high heat. Cook and stir green onion in hot butter briefly, then add rice. Cook and stir until rice is toasted, 2 to 3 minutes. Pour in water; season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.

Remove from heat. Let stand, covered, for 5 minutes. Stir in Parmesan cheese.

Gather all ingredients,

Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.

Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.

Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes.

Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.

Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.

Stir honey into onions; cook and stir, 5 minutes more.

Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well.

Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.

While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.

Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.

Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes total.

When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.

Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.

Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.

Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.

Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.

Risotto Part 1: Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.

Risotto Part 2: Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.

Serve: Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.

Heat the chicken broth in a saucepan and keep it warm.

Melt the butter in a large skillet over medium heat. Add the onion, garlic, and thyme. Stir until softened. Add the arborio rice and stir until coated with the butter.

Add 1 cup of warm broth and stir until absorbed. Repeat with 1/2 cup of pulsed tomatoes. Repeat again, alternating between broth and tomatoes, stirring after each addition until all liquid is absorbed. Repeat this process until the risotto is cooked. This will take 20-30 minutes. Add a handful of Parmesan, the remaining chopped tomatoes, and salt to taste and stir to combine.

Heat a large cast iron skillet over high heat. Add a generous swish of olive oil. Pat fish filets with a paper towel and sprinkle with salt and pepper. (I also cut them in half since they were so big! Eyeball it based on the number of people you’re serving.) Add dry filets to the pan, skin side down, and fry for several minutes on each side. It will be hot and it might splatter, so watch out. When the fish is cooked and golden brown/crispy, remove from the pan.

Serve the fish with the risotto and an extra sprinkle of Parmesan.

For a quick pan sauce, toss some butter in the pan that you fried the fish along with a pinch of thyme and lemon juice. Whisk until combined and serve over the fish.

Saute some garlic or onion in a pan with about 1 tablespoon olive oil. Add risotto and seasoning and stir for about 2 minutes (high heat).

Add chicken broth 1 cup at a time and stir until liquid is absorbed.

Add black beans, diced tomatoes, and chicken. Heat through.

Just before serving, stir in cheese until it melts. Top with cilantro!

Preheat oven to 400°.

Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.

Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.

Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.

Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.

Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.

Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.

Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.

Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.

Bring 4 cups of stock to a low simmer in a small pot. Keep the stock warm while making the risotto.

Melt a tablespoon of butter in a wide saucepan on medium heat. Add the chopped shallots and cook until translucent, a couple of minutes.

Add the minced garlic and cook until fragrant, a half minute more.

Add the risotto rice to the pan and toss to coat with the shallots. Increase the heat to medium high and let the rice start to brown.

Stir in the white wine. The pan will steam up. Let the rice absorb the wine.

Here is the real process of making risotto. Add the stock, a half cup or ladleful at a time, slowly stirring the rice, and allowing the rice to absorb the stock for a minute or two, before adding another ladleful of stock.

You'll want to stop adding the stock when the rice is cooked through, but still a little firm to the bite, "al dente". Note that you may not need all of the stock you have heated for this recipe.

When it comes time for that last 1/2 cup of stock to add to the risotto, add it, as well as the balsamic vinegar. Balsamic vinegar can vary in its acidity and intensity. So, add 1 tablespoon to start, and add another tablespoon if you want more of the balsamic flavor.

Add half of the cherry tomatoes and add the thyme. Let the tomatoes soften with the cooking of the risotto in those last few minutes.

When the risotto has reached it's "al dente" stage, remove it from heat. Stir in the shredded Parmesan cheese. Sprinkle with pepper.

Serve with remaining halved fresh cherry tomatoes and thinly sliced basil on top.

Make sure that all of your ingredients are ready to go before you start. Heat stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.

Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add the onions and cook until translucent.

Add the garlic, Italian seasoning, and nutmeg and cook half a minute more.

Add the rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes.

Add the white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.

Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.

When you are getting close to using up your heated broth, taste the risotto and add more seasonings if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.

The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy.

When the risotto is ready, finish by stirring in the remaining tablespoon of butter, the grated Parmesan, the chopped spinach, the lemon zest and lemon juice.

Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste.

Serve immediately.

Did you love the recipe? Give us some stars and leave a comment below!

Heat the stock in a small saucepan until it comes to a low simmer.

In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.

Add the white wine. Slowly stir, allowing the rice to absorb the wine.

Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.

Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20 to 25 minutes.

With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.

Note that the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

Did you love the recipe? Give us some stars and leave a comment below!

Bring the water to a simmer in a small pot.

In another pot, heat the olive oil over medium-high heat. When the olive oil is shimmery hot, add the garlic and sauté until fragrant, about 30 seconds.

Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2 to 3 minutes, at which point the rice will begin to smell nutty.

Add the white wine to the rice and stir. From this point on, you will be stirring the risotto rice almost constantly. After a minute or two the rice will have absorbed the wine and when you stir, the spoon will leave streaks on the bottom of the pan.

Add a cup of the hot water to the pot. Add a generous pinch of salt. Stir until the water has been absorbed by the rice and your spoon is again leaving a trail at the bottom of the pan.

Add another cup of hot water and repeat.

When the second cup of water is absorbed, add the corn and red bell pepper.

Add another cup of water and stir until it is absorbed.

Repeat with another cup of water and another healthy pinch of salt.

By now the rice should be close to being done; it should be fully cooked but still al dente, a little firm, not completely soft. When the rice reaches this stage, stir in the green onions and grated parmesan.

When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.

Once the butter has melted, serve at once.

Heat broth in a medium saucepan and keep warm over low heat.

Simply Recipes / Elise Bauer

Melt 4 tablespoons of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Simply Recipes / Elise Bauer

Add arborio rice to the onion and squash. Cook 1 to 2 minutes.

Add the wine and cook, stirring constantly, until wine has been absorbed by the rice or evaporated.

Simply Recipes / Elise Bauer

Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Continue cooking, stirring rice enough to keep it from sticking to the pan, adding a little bit of broth at a time, cooking and stirring until the liquid is absorbed and the rice is tender but still firm to the bite, about 15 to 20 minutes.

During the last minutes of cooking, add the remaining tablespoon of butter, 1/2 cup Parmesan, and chives.

At this point, the rice should have a creamy consistency. Add salt to taste. (The amount of salt you add will depend on how salty your broth was to begin with. I usually add at least a teaspoon of salt, sometimes more.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Serve with the remaining grated Parmesan.

Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.

Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.

Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.

Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.

Stir in Parmesan cheese and season with salt and pepper.

Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.

Stir garlic into spaghetti pieces and cook for 30 seconds.

Pour in 1/2 cup broth and increase heat to medium-high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.

Reduce heat to low. Season spaghetti with red pepper flakes and salt to taste. Remove from heat.

Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Cook and stir bacon in a large skillet over medium heat, turning occasionally, until browned, about 10 minutes. Drain on paper towels; reserve.

Bring chicken stock to a boil in a saucepan over high heat. Reduce heat to low; keep warm.

Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion turns golden brown at edges, about 2 minutes. Stir in rice until coated in butter and rice begins to toast, 2 to 3 minutes. Reduce heat to medium; stir in 1/3 chicken stock and continue stirring until rice absorbed liquid and turned creamy. Repeat process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Remove risotto from heat; stir in remaining 2 tablespoons butter, Parmesan cheese, and bacon. Season with salt and black pepper before serving.

Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.

Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.

Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Bring stock to a boil in a saucepan, then reduce heat to a low simmer.

Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.

Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.

Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).

Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.

Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes.

Remove from heat and stir in balsamic vinegar; set aside.

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.

Pour in wine while stirring. Reduce heat to medium-low.

Pour in 1 cup hot broth; cook and stir until broth is absorbed.

While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes.

Stir in reserved onion mixture until heated through. Remove from heat.

Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.

Pour vegetable stock into a saucepan over low heat. Cover and keep warm.

Combine hot water and saffron threads in a small bowl.

Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.

Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.

Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

Gather all ingredients.

Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.

Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes.

Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.

Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.