Recipes Comfort Food Rice Dishes Risotto 21 Risotto Recipes to Make Again and Again By Food & Wine Editors Updated on January 26, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell 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 Lobster Risotto, which gets a double dose of seafood from bottled clam juice and cooked lobster meat, and striking Risotto Nero with Squash and 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 21 recipes to choose from, you're bound to find a new favorite of your own. 01 of 21 Italian Wedding Risotto Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Inspired by the classic Italian wedding soup, this heartier risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up the dish in a flash. Remove the risotto from the heat while it's still a little soupy — it will thicken slightly as it rests. Get the Recipe 02 of 21 Cheesy Farro and Tomato Risotto © LUCY SCHAEFFER Sommelier 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. Get the Recipe 03 of 21 Mushroom and Chicken Risotto © Evi Abeler This lusciously creamy mushroom risotto gets extra texture and flavor from chicken. If you're using canned chicken broth here, make sure it's low-sodium. The broth reduces at the same time it cooks into the rice, and regular canned broth would become too salty. Get the Recipe 04 of 21 Broccoli Rabe Risotto with Grilled Lemon © Con Poulos Chef Isaac Becker's vegetarian risotto is enriched with flavorful broccoli rabe that's stirred in before serving. The method is a little simpler than the one for traditional risotto: Instead of stirring in hot stock by the cupful, it's added in just two batches. Get the Recipe 05 of 21 Clam Risotto with Bacon and Chives © David Malosh This risotto recipe calls for drained chopped clams and bottled clam juice. If you buy just-shucked whole clams instead, use their liquid and skip the bottled juice; just be sure to strain it through a paper towel first to remove any grit. Get the Recipe 06 of 21 Dried Porcini Mushroom Risotto with Goat Cheese © Ashley Colbourne Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish. Get the Recipe 07 of 21 Black Risotto Chris Middleton and Ino Kuvačić "There are some dishes in Croatia, like this risotto, which we call specijaliteti, which means they are just special," chef Ino Kuvačić writes in his book Dalmatia: Recipes from Croatia's Mediterranean Coast. "You could call this the magical dish of the Adriatic because it will enchant your taste buds." Get the Recipe 08 of 21 Pea and Bacon Risotto © Petrina Tinslay At Craft in New York City, Tom Colicchio paired chef James Tracey's pea-bacon risotto with the late Hollywood-turned-vintner Mark Tarlov's Oregon Pinot Noir. The bacon and Parmigiano-Reggiano cheese were added to the risotto so it would go with the wine. Get the Recipe 09 of 21 Orzo Risotto with Buttery Shrimp © Ngoc Minh Ngo When chef Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy), they got fantastic results with impressive speed. Get the Recipe 10 of 21 Butternut Squash Risotto with Goat's Milk Gouda © Guy Ambrosino Slowly cooking the butternut squash along with the rice not only makes this a simple one-pot dish but allows every drop of flavor to infuse the risotto. Get the Recipe 11 of 21 Sweet Brown Rice Risotto with Kale and Cremini Con Poulos "Despite its name, sweet brown rice isn't sweet," says chef Marco Canora. Instead, this short-grain glutinous rice resembles whole-grain sushi rice. Here, Canora uses it to make a hearty vegetarian risotto. Get the Recipe 12 of 21 Roasted Mushroom and Vermouth Risotto Christopher Testani Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto. Get the Recipe 13 of 21 Baked Shrimp Risotto © Christina Holmes In her low-fuss risotto, former F&W editor Kay Chun doesn't bother with stirring. Instead, she bakes the rice in the oven and then adds shrimp and cheese at the very end. Get the Recipe 14 of 21 Crab Risotto with Oyster Mushrooms © Chris Court For this fabulous seafood risotto, chef Nancy Oakes folds in Dungeness crab, which is abundant in the Bay Area, but the dish is wonderful with any fresh local crab. If oyster mushrooms aren't available, try other varieties, like clamshell, lobster, or abalone mushrooms. All are excellent with shellfish. Get the Recipe 15 of 21 Shrimp-Asparagus Risotto © Con Poulos This easy risotto is studded with shrimp and pieces of plump asparagus, and delicately flavored with saffron. It's the perfect fresh-tasting spring dish. Get the Recipe 16 of 21 White Fish Risotto Abby Hocking Here, delicate cod is poached in a tasty broth; the enriched broth is then used to cook creamy risotto. To finish, the dish is garnished with mint leaves. Get the Recipe 17 of 21 Risotto Nero with Squash and Burrata Chris Court Chef Nancy Oakes makes this gorgeous risotto with Venere black rice, a naturally black short-grain variety. The glossy grains are especially striking served with the golden butternut squash puree and creamy white burrata. Get the Recipe 18 of 21 Saffron Risotto Jennifer Causey "This decadent amalgam of saffron, stock, Parmigiano, and rice is as comforting as it gets. It's the perfect dish for celebrating important milestones — no matter how tired you are!" says F&W contributor David McCann. Get the Recipe 19 of 21 Butternut Squash Risotto with Shrimp Sarah Bolla In this recipe, roasted butternut squash is incorporated into hearty risotto and then topped with juicy shrimp. Finish off the dish with extra Parmigiano-Reggiano cheese, freshly cracked black pepper, and a drizzle of extra-virgin olive oil. Get the Recipe 20 of 21 Croatian Langoustine and Squid Ink Risotto Jennifer Causey For this creamy Croatian risotto, chef Joe Flamm was inspired by a dish from Gverovic - Orsan, a seafood restaurant on the Adriatic Sea. Squid ink provides dark color and a gentle brininess. Rather than lots of butter and cheese, this risotto relies entirely on stirring to make it creamy, so stay close by as it cooks. You can substitute the langoustines with eight large shrimp or four halved Maine lobster tails, if needed. Get the Recipe 21 of 21 Lobster Risotto Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell A small pinch of saffron goes a long way in imparting a vibrant golden hue and floral fragrance to this creamy, rich lobster risotto. Precooked lobster and bottled clam juice deliver robust layers of flavor with a minimum amount of effort, making this a perfect weeknight supper. Pair it with a bottle of white Bordeaux, recommends sommelier Tonya Pitts, of Les Dames D'Escoffier International, San Francisco. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit