This got us (drooling, and) thinking a little outside-the-pot: What are some other great ways to make and enjoy risotto? (Assuming there’s isn’t a large wheel of Parmigiano Reggiano within reach).
So, as we wipe the drool from our desks and wait for our flights to the Bay Area, here are the recipes we found to bring that rich, creamy, rice-y (yep, should be a word) goodness into your kitchen.
Creamy, crispy, and a little bit of curry—no, you’re not dreaming—this is a real thing and a really good idea. If the Asiago, shrimp, and corn wasn’t enough to sell you, the parts can be made ahead and then assembled just before serving!
Get a little puff in your cheese and rice with these mini cheddar risotto soufflés. Great for brunches, lunches, dinners, or even dessert!
What do you get when you combine summer, corn, rice, and cheese? Besides magic, you get a unique, flavorful, and refreshing risotto. Made using a corn broth instead of chicken broth, every bite is like a spoonful of summer.
Need to save some time but still want to get your risotto on? The kitchn gives you the option with this (mostly) hands-off, quick, tasty pressure-cooker recipe.
To really mix it up (and make it ahead)—pop your risotto in the oven! Serious Eats suggests using a short-grain Asian rice to achieve that tender but not mushy texture.