In Italy, especially in the north, rice is more than just a useful accompaniment to meat and fish. Risottos are one of the few rice dishes that are entirely native to Europe, and, like the rice eaten in the the east, the rice here is loved for its own merits. Other ingredients are added for flavor, but the true star of the risotto is the rice itself.
Apple and Lemon Risotto with Poached Plums
Brown Rice Risotto with Mushrooms and Parmesan
Champagne Risotto
Chicken Liver Risotto
Chocolate Risotto
Crab Risotto
Duck Risotto
Fried Rice Balls Stuffed with Mozzarella
Green Risotto
Jerusalem Artichoke Risotto
Leek and Ham Risotto
Leek Mushroom and Lemon Risotto
Lemon and Herb Risotto Cake
Monk Fish Risotto
Mushroom Risotto
Mussel Risotto
Pancetta and Broad Bean Risotto
Pesto Risotto
Porcini and Parmesan Risotto
Pumpkin and Apple Risotto
Pumpkin and Pistachio Risotto
Quick Risotto
Rabbit and Lemon Grass Risotto
Risi e Bisi
Risotto alla Milanese
Risotto Frittata
Risotto-Stuffed Eggplant with Spicy Tomato Sauce
Risotto with Asparagus
Risotto with Bacon, Baby Zucchini and Peppers
Risotto with Chicken
Risotto with Four Cheeses
Risotto with Four Vegetables
Risotto with Parmesan
Risotto with Prawns
Risotto with Ricotta and Basil
Risotto with Smoked Bacon and Tomato
Roasted Pepper Risotto
Rosemary Risotto with Borlotti Beans
Salmon Risotto with Cucumber and Tarragon
Scallop Risotto
Seafood Risotto
Shellfish Risotto with Mixed Mushrooms
Spinach and Rice Soup
Squid Risotto with Chili and Coriander
Stuffed Chicken Rolls
Timballo of Rice with Peas
Trout and Parma Ham Risotto Rolls
Truffle and Lobster Risotto
Two Cheese Risotto
Thursday, December 25, 2008
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