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"Mushroom and Chicken Risotto   Chicken and mushrooms turn this risotto into a filling main-course dish. If you&amp;#039;re using canned chicken broth to make risotto, be sure it&amp;#039;s low-sodium. The broth reduces at the same time that it&amp;#039;s cooking into the rice, and regular canned broth would become much too salty. Wild Mushroom-and-Red Wine Risotto Red wine and a mix of wild mushrooms add a sophisticated rich flavor to this risotto recipe. Red-Wine Risotto Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that&amp;#039;s good enough to drink can be used in its place. Shrimp and Bay-Scallop Risotto with Mushrooms Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them. Creamy Seafood Risotto Shrimp, crab, and creamy mascarpone cheese add big flavor to the classic risotto recipe. Clam Risotto with Bacon and Chives Bacon adds the perfect saltiness to this seafood risotto. If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit. Asparagus Risotto with Crab and Orange Gremolada Crabmeat and asparagus is a match made in heaven. This recipe is also fantastic, however, without any crab at all. Leave it out and serve the risotto as a side dish or as a first course at a springtime dinner party. Sun-Dried-Tomato and Pesto Risotto Even if the sun-dried tomatoes are dry-packed, there&amp;#039;s no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish. Microwave Tomato Risotto Here, we add fresh basil and ripe tomatoes to this microwavable version of risotto. Mock Risotto Instant brown rice and creamy Neufch\u00E2tel cheese make a nutty, rich, stand-in version of risotto that&amp;#039;s sure to be a family favorite. Great as a vegetarian main dish or as a side dish. Risotto with Radicchio and Smoked Mozzarella The bitterness of radicchio is mellowed by the creamy arborio and smoky cheese in this satisfying dish. Dried-Porcini-Mushroom Risotto with Goat Cheese Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There&amp;#039;s just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish. Risotto with Edamame, Arugula, and Porcini Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stove-top risotto. Pear Risotto with Prosciutto and Fried Sage Leaves Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used, but we recommend Parmigiano-Reggiano because its superior flavor really adds to this dish. Fennel and Sausage Risotto This variation on a classic risotto recipe features fennel and sweet Italian sausage. Barley Risotto with Fennel This convenient alternative to traditional stove-top risotto uses healthy, fiber-rich whole grains \u2014 either barley or brown rice \u2014 seasoned with Parmesan cheese, lemon zest, and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring. Wild Mushroom and Barley Risotto In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using. Winter Squash Risotto Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto. Risotto Milanese This much simpler strategy for risotto puts the microwave to work, shaving a whopping 45 minutes off your active time and reducing the constant stirring to just a few little strokes. Baked Risotto Primavera This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stove top, eliminating the need for almost constant stirring. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a38122/risotto/>