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With four ways to dress it up, this simple risotto recipe is worthy of a dinner party—but it's also delicious topped with nothing at all.
4.6
(4.64)
Recipes
The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.
4.6
(4.58)
Recipes
This is a labor of love that will make other people love you, which is reason enough to give this recipe a try.
4.7
(4.7)
Recipes
Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
4.0
(4.17)
Easy
Recipes
Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.
4.6
(4.57)
Recipes
This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.
3.5
(3.48)
Recipes
You make a shrimp stock so that this decadent risotto (hello mascarpone) is bursting with shrimp flavor.
5.0
(4.86)
Recipes
Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
Easy
Recipes
Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.
4.5
(4.5)
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Recipes
Recipes
Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.
4.6
(4.56)
Easy
Recipes
Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.
5.0
(4.76)
Articles
(106)
Cooking
It’s creamy and velvety, with none of the standing around.
Kendra Vaculin
Cooking
It just takes two to make it happen.
Adam Rapoport
Culture
Plus more bits and bobs from the week at Bon Appétit.
Alex Beggs
techniques
Risotto should always be this luxurious.
Sarah Jampel
Restaurants
Culling from restaurants we visited during the hunt for the best new restaurants of the year, our scouts give you 16 dishes we loved.
Bon Appétit Staff & Contributors
Culture
Tamra Davis
Videos
(267)
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Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home.
Learn more about chef Angie Rito's chicken parm dos and don't here
Learn more about chef Angie Rito's chicken parm dos and don't here
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Chicken feet are a mainstay of many cuisines, but a lot of people still look at them nervously. Not chef Harold Villarosa. In the first episode of his new show, Dish It Out, Harold hits the streets of New York to learn all about chicken feet and their place in Filipino cooking. He then returns to the kitchen to transform them into a brand new dish: chicken feet risotto.
Read more: 15 Risotto Recipes to Make Your Heart Stir
Read more: 15 Risotto Recipes to Make Your Heart Stir
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
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It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.