Miami chef Michelle Bernstein believes every beginner should know how to make a decent risotto: “If you follow the recipe of a traditional risotto, if you have the stock hot and don’t cook it over 20 minutes, it should be good. Risotto is easy to make, but you have to pay attention.” Creamy risotto is often associated with high-end restaurants, but it's really one of the simplest comfort foods that a home cook can whip up. once you have the basics down, use Food & Wine's guide to find recipes and flavoring ideas for any occasion.

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Fennel Risotto

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

Risotto with Anchovy and Ginger

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

Baked Shrimp Risotto

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

How To Make Risotto

A simple step-by-step guide to making creamy risotto at home.

Cheesy Farro-and-Tomato Risotto

Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and farro.    More Amazing Vegetarian Dishes  

More Risotto

Chicken-and-Seafood Paella

“A real paella is infused with smoky flavor, which is why traditional Spanish cooks almost always make the dish outside over a large fire,” Seamus Mullen says. This recipe requires a 17-inch paella pan, which is available online at tienda.com.