Risotto

Barley replaces arborio in this "risotto."

A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

It's fast and fabulous.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Velvety risotto shows off the flavors and textures of young spring produce.

This recipe serves 4 as a main course after you set aside 3 cups to make the mushroom and mozzarella arancini or the mushroom risotto cakes. Otherwise, it serves 6.

Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

A mini-processor comes in handy for making the pesto.

This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

Can be prepared in 45 minutes or less.

Barley replaces rice in this twist on the classic Italian risotto.

(RISOTTO WITH PARMESAN)