Recipes Comfort Food Rice Dishes Risotto 19 Risotto Recipes to Make Again and Again By Food & Wine Editors Updated on September 23, 2021 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 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. 01 of 19 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 02 of 19 Mushroom and Chicken Risotto This lusciously creamy mushroom risotto gets extra texture and flavor from chicken. If you're using canned chicken broth to make risotto, make sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become too salty. Get the Recipe 03 of 19 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 04 of 19 Broccoli Rabe Risotto with Grilled Lemon Chef Isaac Becker's vegetarian risotto is enriched with a 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 19 Butternut Squash Risotto with Goat's Milk Gouda 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 06 of 19 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 07 of 19 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 08 of 19 Pea-and-Bacon Risotto 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 19 Orzo Risotto with Buttery Shrimp 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 19 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 11 of 19 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 12 of 19 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 13 of 19 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 14 of 19 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 15 of 19 White Fish Risotto Abby Hocking Former F&W editor Paige McCurdy-Flynn poaches delicate cod in a tasty broth, then uses that enriched broth to cook creamy risotto. Get the Recipe 16 of 19 Risotto Nero with Squash & 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 17 of 19 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 18 of 19 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 19 of 19 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. "I love white Bordeaux with this easy dish," she says. "It highlights the lobster and creaminess of the risotto, ultimately becoming intertwined with the flavor and textures." Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit