Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the chef garnishes the dish with candied ginger. Slideshow: More Risotto Recipes
Venice-based blogger Skye McAlpine doesn't add wine to this risotto; this keeps the fennel flavor pure and sweet. Swap a vegetable stock for the chicken broth if you're cooking for vegetarians. Slideshow: More Risotto Recipes
Fabio Trabocchi, an F&W Best New Chef, likes this unusual method of cooking pasta in the style of risotto to create a rich, silky sauce. "It works beautifully with small shapes like penne," he says. A really good imported slow-dried pasta will be quite porous, which allows it to soak up liquid bit by bit, just as rice does in risotto; it also means the pasta will maintain its shape as it becomes al dente. Slideshow: More Penne Recipes
In her cheater’s risotto, Kay Chun doesn’t bother with stirring; instead, she bakes the rice in the oven, then adds shrimp and cheese at the very end. Slideshow: How to Make Risotto
Whether you like your risotto studded with shrimp or mixed with earthy mushrooms, these risotto recipes are sure to deliver maximum satisfaction and flavor. Some of our favorites include this Lobster Risotto, which gets a double dose of seafood from bottled clam juice and cooked lobster meat, and striking Risotto Nero with Squash & Burrata,where the cheese and a butternut squash puree pop against Venere black rice. This impressive yet simple—we're talking ready in 30 minutes, simple—Saffron Risotto is also a winner. With over 20 recipes to choose from, you're bound to find a new favorite of your own.