Classic to creative: Best risotto recipes to cook at home
The popular Italian rice dish is a versatile and simple dinner option for meat-eaters and vegetarians alike.
Risotto, the popular Italian rice dish, is a versatile dish that makes a great dinner for meat-eaters and vegetarians alike.
“Risotto is a simple and delicious option for dinner, but it requires attention,” The Weekend Australian Magazine’s recipe writer David Herbert says.
“For up to 20 minutes, you have one job: to stir the rice while adding hot stock, a ladleful at a time. The cooking time may vary depending on the rice you use.”
After your first mouthful you’ll forget you were ever standing at the stove. Enjoy our classic risotto recipes.
Prawn, zucchini & lemon risotto by David Herbert
The mixture of flavours from the prawns, zucchini and the lemon take this risotto to the next level.
Although it might not be a usual combination, the flavours work really well together and give diners a different take on a seafood risotto.
Get the recipe for David Herbert’s prawn, zucchini and lemon risotto here.
Leek & hazelnut risotto by David Herbert
The crunch of the hazelnuts give this vegetarian risotto some added texture to the arborio or carnaroli rice.
David Herbert says once the main cooking has been done, taste the rice for texture, as “it should be soft but still retain a little bite”.
Get the recipe for David Herbert’s prawn, zucchini and lemon risotto here.
Mushroom risotto by David Herbert
David Herbert says mushrooms are “one of my go-to ingredients for a vegetarian dinner”.
But the secret is to find a mixture of different types of mushrooms for the one dish.
By using the mixed mushrooms with some goat’s cheese, this risotto is both rich and creamy.
Get the recipe for David Herbert’s mixed mushroom, silverbeet and goat’s cheese risotto here
Risotto ai frutti di mare (seafood risotto) by Silvia Colloca
“This is a true showstopper yet intrinsically simple, especially if you are familiar with the basic steps of risotto making,” home cook Silvia Colloca says.
“The real magic happens towards the end when the seafood is added, turning a bowl of rice into a memorable dish.”
Get the recipe for Silvia Colloca’s risotto ai frutti di mare here
Risotto verde by Alice Zaslavsky
“Though the green paste stirred through this risotto is named ‘verde’ for the colour, I’m tempted to call it a ‘Verdi paste’ for the way it elevates this dish to operatic levels,” Alice Zaslavsky says.
This risotto should be served with a simple spring salad made with peas and parmesan.
Get the recipe for Alice Zaslavsky’s risotto verde here
Pea, lemon & zucchini risotto
Lemon is often an ingredient which gives any dish some zest and acidic flavour — and is a welcome blend of taste in risotto.
The greens of the peas and zucchini give this dish a vibrant look and memorable flavour.
“When making any risotto, don’t omit the final step of letting it rest; it’s where the magic happens,” David Herbert says.
Get the recipe for David Herbert’s pea, lemon and zucchini risotto here
Prawn & fennel risotto
You might not automatically think to pair prawns with fennel but in this risotto, it’s the perfect match.
It’s best to cook the fennel, trimmed and sliced, in butter with the onions to begin with to capture the vibrant flavours before adding the rice to the mix.
Get the recipe for David Herbert’s prawn and fennel risotto here
Seafood risotto
Award-winning chef Johnny Di Francesco says he used the variety of flavours, texture and techniques from this family’s home town of Naples to create his cuisine, namely this seafood risotto.
This recipe contains clams, prawns, mussels and scallops and uses chilli to give it some extra zing.
Get the recipe for Johnny Di Francesco’s seafood risotto here
Calamari and saffron risotto
The calamari (include the tentacles if you like) are the star of this dish — fresh and sliced into rings.
They are essentially stir-fried before the rice and broth is added to cook it to perfection.
* Gennaro Contaldo starred in the SBS series Two Greedy Italians with the late Antonio Carluccio. Extract from Gennaro’s Fast Cook Italian (Pavilion Books, $39.99). Photography: Kim Lightbody
Get the recipe for Gennaro Contaldo’s calamari and saffron risotto here
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