Many Italians intentionally cook extra risotto to enjoy the next day, often transforming the leftovers into an entirely new, mouthwatering dish.

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

I wanted to test the structural integrity of a classic. Risotto is often a technical mess of blown-out starch. Most home cooks get it wrong because they treat it like boiled rice. They dump the ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

A savory, citrusy broth brings serious flavor to both the creamy risotto and the poached cod we serve it with. This easy white fish risotto gets a thorough depth of flavor from a broth augmented with ...

Pureed parsley, goat cheese, and Parmesan offer a herbaceous-yet-creamy twist on classic risotto. French born and American raised, Alice Delcourt is from North Carolina and has been living in Milan, ...

This Crab Risotto is creamy, lemony, and packed with sweet lump crab. It can easily double as a weeknight dinner and a deceptively simple dinner party entree that's sure to impress!

Invite friends over for a chill feast, starring a creamy chestnut risotto (with a toppings bar!) and a vibrant sheet-cake-style pound cake. Risotto is always a good ...