Risotto is a traditional northern Italian dish where rice is simmered in stock until it reaches a rich, creamy consistency. Risotto can be served plain, incorporated with other ingredients and flavours or simply used as a bed for some cooked meat or vegetables. In Britain, the term ‘risotto rice’ usually refers to a Arborio rice, although there are a variety of other short grain rices commonly used across Italy.
Our stunning recipe collection offers an intriguing selection risotto recipes, meaning even if you’re cooking for vegetarians - perhaps the most seasoned risotto eaters of all - there will be something there to delight and surprise them. Theo Randall’s autumnal Chestnut risotto is enhanced with a dash of brandy, while Nigel Mendham’s Vegetarian risotto recipe is packed with vibrant ingredients including blue cheese and butternut squash. If cooking for staunch vegetarians remember to choose a vegetarian cheese - some cheese contain animal rennet, so are not purely vegetarian.
Thick and creamy, risotto is a popular comfort dish. Chris Horridge serves his Parmesan risotto with roast loin of lamb, while Dominic Chapman's Seafood risotto recipe is topped with a perfectly cooked fillet of halibut. If you are looking for a different way to use risotto, check out Paul Ainsworth's stunning Arancini recipe, crispy balls of fried risotto served with a fiery arrabiata sauce.
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