Pearl barley gives this vegetarian risotto a chewy, nutty texture while apple, thyme and Parmesan add a savory-sweet fall ...

This wild mushroom and red wine risotto is rich, creamy, and deeply savory. Arborio rice is slowly cooked with stock and wine ...

Add Yahoo as a preferred source to see more of our stories on Google. There’s no toiling over a hot stove here. This clever recipe goes right in the oven, leaving your hands free to get the rest of ...

It’s fall, and that means pumpkin is on the menu practically everywhere when eating out. In homage to the season, we’re looking into serving up more pumpkin-inspired recipes. Step forth […] ...

For this pasta-based risotto, toast orzo in butter to bring out its nutty flavor, then cook it slowly, adding hot stock ...

Cacio e Pepe Risotto with Mussels takes one of Italy's most recognizable flavor combinations — Pecorino Romano DOP, black ...

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and ...

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

Invite friends over for a chill feast, starring a creamy chestnut risotto (with a toppings bar!) and a vibrant sheet-cake-style pound cake. Risotto is always a good ...