About Risotto

Risotto is more a style than a recipe; I have a favorite risotto style that I made up myself. If you don’t know what you’re doing, though, I suggest starting with a basic mushroom & cheese risotto recipe (not included), instead of the no-cheese options below. Do not substitute anything American for the rice unless you know it works; use Italian arborio rice. You don’t have to use fresh stock; I have used cubes as well as some nice organic powdered stocks. Better Than Boullion is also good (but sadly no longer kosher).

You also need a good pan: either enameled cast iron or a heavy-bottomed stainless steel pan works best. If you don’t have one, you had better know what you’re doing. My risotto pan is a somewhat wok-shaped enameled pan from Mario Batali that works well (but that I don’t think they make anymore)—you can see it in some of the pasta pictures.

For more risotto advice, see Epicurious or my Tempeh Risotto recipe.

Here’s an index of my risottos:

• Tempeh Risotto covers a multitude of variations.
• Saffron Risotto is more traditional.
• Carcass Risotto is less traditional.
• Instant Pot Risotto is even less traditional, but my favorite approach by far.