
Do not believe bloggers and chefs that tell you risotto is hard - or that you have to 'stir constantly'.

I always make this when I make a pot of Ragù Bolognese, but sometimes I want the risotto without the big pot of sauce.

Wild mushroom risotto starts with aromatic basmati rice, is filled with earthy wild mushrooms, and finished with freshly grated Parmigiano-Reggiano cheese.

This perfect brown rice risotto with pumpkins is both nutritious, comforting, delicious and so satisfying.

Saffron risotto (risotto alla Milanese) is a traditional Italian dish out of Milan that is rich, creamy, and fragrant.

I am posting this as requested by a person in our cooking class at the Culinary Center of Kansas City.

There are several wonderful mushrooms for risotto with different flavor profiles and textures, it's up to you which to choose!