Risotto

This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.

"Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; I'd be pleased if you could get the recipe."

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(Risotto con Regagli) The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.

Can be prepared in 45 minutes or less. If you have Arborio rice on hand, use it in place of long-grained rice.

Arborio is a short-grain Italian rice that is one of four varieties typically used for risotto in Italy-the other three are Baldo, Carnaroli and Vialone Nano. Arborio can be found at Italian markets here, and is becoming increasingly available at supermarkets.

Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won’t replace Arborio rice anytime soon—but you’ll be surprised at how good it can be.

"Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e." Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available.

In this recipe, the delicious taste of risotto is blended with the crispiness and convenience of griddlecakes. They can be reheated in a very hot oven at the last minute.