One of my great loves is delving into the profound and rich world of risotto recipes, and today I am very excited to share with you the selections I have made, which are quite diverse, if I do say so myself. They cater to every taste—from the earthy tones of a Classic Mushroom Risotto to the more elegant notes of a dish that features Blue Cheese and Pear.

I assure you that making any one of these risottos will elevate your culinary experience.

The 20 Best risotto recipes

1. Mushroom Risotto

Risotto with mushrooms is an Italian rice dish made creamy with Arborio rice, which is cooked slowly in either vegetable or chicken stock. Essential elements of its flavor include not only the mushrooms, which may be of the shiitake or cremini variety, but also the onions, garlic, and olive oil that form the aromatic base of this dish.

Mushrooms and these ingredients together make a flavorful dish that is not complete, however, without the addition of Parmesan cheese.

Ingredients

Arborio rice
Vegetable or chicken stock
Mushrooms (such as cremini or shiitake)
Onion
Garlic cloves
Olive oil
Parmesan cheese

Instructions

1. In a large pan set over medium heat, warm the olive oil. Add the diced onion and plant-based ground meat, and sauté until the onion is translucent.

2. Put the sliced mushrooms into the pan and cook them until brown and tender. Remove some for garnish, if desired.

3. Combine the oil and the Arborio rice in a large saucepan over medium heat. Stir well to coat the rice, then cook it for about 1-2 minutes until it’s lightly toasted.

4. Slowly incorporate the stock, adding it one ladle at a time. Stir it in so that the rice has completely absorbed the liquid before you add more. You’re going for al dente—the rice should have a bit of bite at the center. When you feel it is just about done, stir in the cheese. Don’t worry if it looks a little too creamy at first; it will firm up when you get the risotto into serving bowls. I like to season the risotto right before serving, with salt and pepper to taste.

2. Seafood Risotto

Risotto di Mare is an Italian dish made with Arborio rice, olive oil, and white wine, though one might more often find it prepared with a dry Marsala or even a sweet dessert wine. For slow cooking, one might use a Dutch oven or some other large, oven-safe pot.

Ingredients

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 4 cups seafood stock
• 1/2 pound mixed seafood (such as shrimp, mussels, and clams)

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.

2. Put the Arborio rice in the pan, stirring to coat the grains with oil. Add the white wine, stirring constantly, until it is fully absorbed.

3. Very slowly pour in the seafood stock, adding it in increments of one ladleful at a time, and stirring frequently. Let it all be absorbed before adding more. This will take about 20 minutes.

4. After approximately 15 minutes, mix in the assortment of seafood. Keep cooking until the seafood is finished and the risotto is creamy, yet still has a bite to it. Season with salt and pepper to taste before dishing up.

3. Saffron Risotto (Risotto alla Milanese)

Saffron Risotto, or Risotto alla Milanese, is a classic Italian dish featuring creamy Arborio rice infused with aromatic saffron. Components such as dry white wine, Parmesan cheese, and butter amplify its silky mouthfeel and golden color.

Ingredients

1 ½ cups Arborio rice
4 cups chicken or vegetable stock
½ cup dry white wine
1 small onion, finely chopped
2 tablespoons unsalted butter
1 pinch saffron threads
½ cup grated Parmesan cheese

Instructions

1. Maintain a low simmer under the stock in a saucepan. In a small bowl, steep saffron threads in a few tablespoons of warm stock.

2. In a big frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until it is translucent.

3. Put in the wine and stir until it is absorbed.

4. Slowly incorporate the heated broth, one ladle at a time, while stirring nonstop. You want to pay attention to the stock, absorb it into the rice, and have it simmer merrily in the pot before you add any more. After about 15–18 minutes, accept the challenge of stirring in the saffron-infused broth.

5. When the rice has the desired firmness, stir in the rest of the butter and the Parmesan cheese. Take the pot from the heat and let it rest for 2 or 3 minutes before serving. Then taste for seasoning and add salt as necessary.

4. Truffle Risotto

Truffle Risotto is an Italian dish that exudes luxury and features the following glorious elements:

– Creamy Arborio rice
– Sautéed shallots
– Parmesan cheese

Of course, there’s more to it than just that. The flavors are both enriched and enlightened.

– Enriched by white wine, which is just as delicious as it sounds. – Elevated by a stunning drizzlement of black truffle oil.

Ingredients

Arborio rice (1 cup)
Vegetable or chicken stock (4 cups)
White wine (1/2 cup)
Parmesan cheese, grated (1/2 cup)
Black truffle oil (2 tablespoons)
Unsalted butter (2 tablespoons)
Shallots, finely chopped (2)

Instructions

1. In a large pot, heat the broth over medium heat and keep warm.

2. In a distinct cookware, liquefy the butter and cook the shallots until they are semi-transparent.

3. In the pan, add Arborio rice and stir until the grains are well-coated and light toasted.

4. Add the white wine and cook, stirring, until the wine is absorbed.

5. Warm stock should be added gradually, one ladle at a time, and in a completely absorbed manner before the next addition is made. Stir continuously.

6. When the rice has cooked to al dente and is creamy, stir in the Parmesan cheese and drizzle with truffle oil. Serve right away.

5. Asparagus Risotto

Risotto with asparagus is a warm, snug Italian hug of a dish. Featuring Arborio rice, asparagus, and, crucially, Parmesan cheese, it sings comfort notes in every creamy, dreamy, almost-too-good-to-be-true rendition.

In its most basic form, the dish consists of slowly simmered vegetable broth and almost always something in the onion family sautéed at the very beginning. Overall, it’s a flavor moment that can happen any time of year, given that asparagus has a super-extensive growing season.

Ingredients

1 cup Arborio rice
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 tablespoons olive oil
Salt and pepper to taste

Instructions

1. Place the vegetable broth in a pot and simmer it over low heat.

2. In another pan, over a medium flame, warm olive oil and sauté the minced onion until it’s translucent.

3. Stir in the Arborio rice and ensure the grains are well coated in oil. Let them toast for 1-2 minutes and reach a nice, lightly toasted state.

4. Slowly incorporate the simmering broth, one ladle at a time, and stir it in well so that the rice completely absorbs the liquid before adding the next ladle. Continue this process until the rice achieves a creamy, al dente texture, about 18-20 minutes.

5. During the last 5 minutes of cooking, add the rice to the asparagus pieces.

6. Take the dish off the heat and mix in the Parmesan cheese. Add salt and pepper to taste, and then serve.

6. Pumpkin Risotto

Pumpkin Risotto is an Italian rice dish that is creamy and smooth. Arborio rice—the star ingredient of any genuine risotto—is combined with pumpkin puree, a generous amount of olive oil, and pure vegetable broth.

After about 20 minutes, when the rice is fully cooked yet still al dente, the risotto gets its final two touches: Parmesan cheese and the ingredient that imparts the dish’s characteristic flavor, onion, cooked to soft, sweet perfection.

Ingredients

• 1 cup Arborio rice
• 2 cups pumpkin purée
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a saucepan, simmer the vegetable broth and keep it warm over low heat.

2. In a big cooking vessel, heat the olive oil over a medium flame. Stir in the onion that’s been chopped and cook until it yields a translucent appearance.

3. Incorporate the Arborio rice and toast it for about 2 minutes, stirring constantly.

4. Start introducing the warm broth to the rice, using a ladle at a time. Stir the rice and broth frequently and allow each addition to be fully absorbed before adding the next. Continue this process until the rice is both creamy and fully cooked.

5. Combine the pumpkin purée and Parmesan cheese with the base and cook for another 2-3 minutes. Finish with salt and pepper to taste.

7. Lemon Risotto

Lemon Risotto is a zesty, creamy dish made with Arborio rice, very finely chopped onion, olive oil, and dry white wine. It is enhanced with lemon zest and juice, as well as copious amounts of Parmesan cheese.

I think this dish is perfect for anyone who loves citrus.

Ingredients

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large sauté pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent.

2. Incorporate Arborio rice, and make sure it is splendidly mixed with oil. Allow it to cook for about 1-2 minutes, or just until the edges of the rice become slightly translucent.

3. Pour in the white wine, letting it mostly absorb before proceeding. Add the broth, one ladle at a time, allowing each addition to absorb before you add the next. Stir continuously. When you finish adding the broth, your risotto should have a creamy consistency.

4. After the rice has become both creamy and tender (about 18-20 minutes), stir in the lemon zest, Meyer lemon juice, and Parmesan cheese. Season with salt and pepper to taste before serving.

8. Spinach Risotto

Spinach Risotto is the Italian classic that most closely resembles my mom’s version. When I taste it, I detect a delicate balance of flavor and creaminess that is so quintessentially at home in Italian cuisine.

Arborio rice is transformed into a light, luscious embrace around sautéed onion and fresh spinach, compounded by the umami of the not-so-secret ingredient: Parmesan.

Ingredients

1 cup arborio rice
4 cups chicken or vegetable broth
1 cup fresh spinach, chopped
1 small onion, finely chopped
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon butter

Instructions

1. In a big saucepan, warm the olive oil over medium heat. Toss in the diced onion and cook until it’s translucent.

2. Add the arborio rice and cook for about 2 minutes, making sure every grain is well-coated with oil.

3. Slowly incorporate the broth, adding it one ladle at a time and stirring non-stop. Allow each addition of broth to be absorbed completely before adding the next. This will take several minutes. Don’t rush.

4. After the rice has reached a creamy consistency and is still a bit firm to the bite, stir in the chopped spinach, fresh Parmesan, and butter. Mix until the spinach is wilted and the cheese is utterly melty. Then serve.

9. Tomato Risotto

Tomato Risotto
is an Italian dish that is creamy and combines Arborio rice with tomato puree, cherry tomatoes, and vegetable broth. Its rich finish comes from Parmesan cheese, while its aromatic qualities are enhanced by sautéed onions and garlic.

Ingredients

Arborio rice
Cherry tomatoes
Tomato puree
Vegetable broth
Onion
Garlic
Parmesan cheese

Instructions

1. Warm a small amount of olive oil in a skillet and cook until the chopped onion and minced garlic reach a translucent state.

2. Introduce Arborio rice and stir it for 2 minutes until the grains are slightly toasted.

3. Warm vegetable broth should be added gradually to the rice, one ladle at a time, with constant stirring.

4. When the rice has soaked up the broth, mix in the cut-up cherry tomatoes and the tomato purée, and keep stirring until the rice is creamy and cooked all the way through.

5. Top with fresh, finely grated Parmesan cheese, stirring until melted, and serve piping hot.

10. Chicken and Pea Risotto

Risotto with Chicken and Peas is a dish that is more common in restaurants or in the homes of people who have worked in or have friends in the restaurant business. Unusual in Northern Italian cuisine for its use of chicken stock instead of the more common beef or veal stock, this risotto is, at its core, very flavorful and tastes far more complex than the sum of its parts.

Ingredients
Chicken breast (1 large, diced)
Arborio rice (1 cup)
Chicken stock (4 cups)
Frozen peas (1 cup)
Onion (1 small, finely chopped)
Parmesan cheese (1/2 cup, grated)
Olive oil (2 tablespoons)

Instructions

1. Warm the olive oil in a big pan at medium heat. Put in the chicken, cut into cubes, and let it cook until it has a nice brown coating all over. Take the chicken out of the pan and let it chill for a bit.

2. In the same pan, add the onion, chopped finely, and sauté until translucent. Stir in the Arborio rice and cook for 1–2 minutes until the rice is slightly toasted.

3. Start incorporating the chicken stock, adding it in one cup at a time, and stirring it in well. Each cup of stock should be fully absorbed before the next addition. Along the way, adjust the heat as needed to maintain a gentle simmer.

4. After the rice is finished cooking, mix in the already-cooked chicken and the frozen peas. Let them warm through for an additional 2-3 minutes. When the peas are tender, remove everything from the heat. Stir in the Parmesan cheese. Serve steaming hot. What more could you want?

11. Beetroot Risotto

Beetroot Risotto is a vibrant Italian dish combining Arborio rice, pureed beetroots, and sautéed onion and garlic. This risotto has an excellent color and aroma, enriched as it is by the vegetable broth and finished so beautifully with creamy Parmesan.

Here is a brief recipe for Beetroot Risotto:

Ingredients

1 cup Arborio rice
2 medium beetroots, cooked and pureed
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

Instructions

1. In a saucepan, warm the vegetable broth over low heat.

2. In a wide skillet, warm olive oil over medium heat. Toss in the diced onion and the minced garlic, and cook until the onion is see-through.

3. Add the Arborio rice to the pan and cook for 1-2 minutes, allowing it to toast slightly. Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

4. As soon as the rice is almost done, fold in the beetroot puree and finish cooking until the rice is completely tender and creamy. Remove from the heat, and fold in the Parmesan cheese before serving.

12. Cauliflower Risotto

Riced cauliflower is cooked in olive oil with onion and garlic and vegetable broth, to form a creamy, low-carb dish called Cauliflower Risotto. A fine finish is added by Parmesan cheese, seasoned with salt and pepper.

Ingredients
Cauliflower, riced (1 medium head)
Olive oil (2 tablespoons)
Onion, finely chopped (1)
Garlic, minced (2 cloves)
Vegetable broth (1 cup)
Parmesan cheese, grated (½ cup)
Salt and pepper to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Then, add the garlic and cook for another minute.

2. Combine the riced cauliflower with the onion and garlic in the pan, and then add heat. Cook for 5 to 7 minutes until the riced cauliflower is tender.

3. Pour the vegetable broth in and bring to a simmer. Cook until the broth has mostly absorbed, approximately 5 minutes, stirring occasionally.

4. Incorporate the Parmesan cheese and season to taste with salt and pepper. Remove from heat and serve warm.

13. Zucchini and Mint Risotto

This dish combines creamy Arborio rice with zucchini, mint, and just a hint of Parmesan. It is cooked in vegetable broth with a distinct sautéed onion—that is, no onion, for those who follow the no-onion path.

This is a light dish, yet still satisfying. It is possible that it might not be satisfying enough for some.

Ingredients

1 cup Arborio rice
2 medium zucchinis, grated
4 cups vegetable broth
1 small onion, finely chopped
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1/4 cup fresh mint leaves, chopped

Instructions

1. In a big pot, warm the olive oil on medium heat. Put in the diced onion and cook until see-through.

2. Add Arborio rice to the mixture and stir. Cook for 2 minutes, and then add the broth. To add the broth, use a ladle. The broth should be added a ladleful at a time, and it should be stirred in until it is absorbed before the next ladleful is added.

3. When the rice is almost finished cooking and is creamy, stir in the shredded zucchini. Then, cook for another 5 minutes.

4. Take off the heat and mix in the Parmesan cheese and mint, chopped very fine. Season with salt and pepper to taste, and serve right away.

14. Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto is a cozy, creamy, and satisfying dish that features roasted butternut squash, arborio rice, and a hint of sage. This dish has a base of sautéed onion and a splash of white wine, and it is finished with a generous helping of good old Parmesan cheese.

With all that going on, it’s hard to believe this risotto is vegan.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 onion, finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1/4 cup grated Parmesan cheese
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. The oven is preheated to 400°F (200°C). The cubed butternut squash is mixed with olive oil, salt, and pepper on a baking sheet. The mixture is roasted for about 25 minutes, or until it is tender.

2. In a sizable skillet, over medium heat, melt the butter. Add the minced onion, and cook until it’s translucent. Next, add the arborio rice, and sauté for 2-3 minutes, or until the rice is lightly toasted.

3. Add the white wine to the pan and simmer it down until it is mostly absorbed by the rice. Next, add the vegetable broth in ladles, one at a time. Stir the broth in until it’s fully absorbed before adding the next. This will take somewhere between 18 to 22 minutes. You are aiming for the rice to be creamy and al dente, and for the risotto to not be soupy.

4. Combine the roasted butternut squash, grated Parmesan, and the chopped sage in a large pot. Stir, then season with salt and pepper. Dish out immediately, garnishing with any additional sage you might have on hand.

15. Red Wine Risotto

Red Wine Risotto combines Arborio rice, olive oil, red wine, and Parmesan cheese with a savory base of onions and broth. This dish is a simple, creamy masterpiece made with exceptional ingredients for a supremely delightful dining experience.

Ingredients

1 cup Arborio rice
1 tablespoon olive oil
1 small onion, finely chopped
1 cup red wine
3 cups chicken or vegetable broth, warmed
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

1. In a sizeable saucepan, warm the olive oil over a medium flame. Toss in the diced onion and sauté until the little panes are no longer opaque, about 5 minutes.

2. Add the Arborio rice and sauté for about 1-2 minutes, until the edges of the rice appear somewhat translucent.

3. Add the red wine and cook, stirring very often, until mostly absorbed by the rice.

4. Slowly add the broth while stirring and allowing each addition to be absorbed before adding more. Once the warm broth is added, stir continuously and allow the temperature of the broth to be warm but not hot enough to boil over. Once the rice is tender and creamy, served warm and in shikomi.

5. Take it off the heat and mix in the grated Parmesan cheese. Then taste, season with salt and pepper if necessary, and serve right away.

16. Smoked Salmon Risotto

Risotto, smoked salmon, and a creamy, dreamy delight. Arborio rice, verdant with the richness of Parmesan, alive with the flavors of white wine and smoky salmon, sautéed onions, and necessary broth.

Can’t you just taste it?

Ingredients
Arborio rice
Smoked salmon
Chicken or vegetable broth
Onion
Parmesan cheese
White wine
Olive oil

Instructions

1. In a hefty skillet, warm olive oil over a medium flame and cook finely diced onion until see-through.

2. Add Arborio rice to the pan and stir for a few minutes until the rice is nicely coated with oil.

3. Add white wine and cook while stirring continuously until the wine is absorbed.

4. Slowly add warm chicken or vegetable broth, one ladle at a time, to which the rice will absorb the liquid before more can be added. It should go without saying (though clearly it doesn’t, since I felt compelled to say it) that you should add warm broth, not cold, to the rice.

5. Once the rice is creamy and at the proper, al dente consistency, stir in the flaked, smoked salmon and the freshly grated Parmesan cheese. Adjust the seasoning to your liking and serve right away.

17. Black Garlic Risotto

Black Garlic Risotto is a savory dish featuring Arborio rice, finely chopped onions, olive oil, and pureed black garlic. The dish is prepared using dry white wine and broth, then topped with grated Parmesan for a creamy finish.

Ingredients

1 cup Arborio rice
1/4 cup finely chopped onions
2 tablespoons olive oil
1/2 cup dry white wine
4 cups vegetable or chicken broth, warmed
6 cloves black garlic, pureed
1/4 cup grated Parmesan cheese

Instructions

1. Using a wide pan, take the olive oil and warm it to medium heat. Add the onions and cook them until they are clear and soft.

2. Add the Arborio rice and stir to coat with the oil, and then add the white wine and let it simmer until absorbed.

3. Adding the broth, warmed, in increments no larger than one ladle at a time. Stirring, not infrequently, and allowing the liquid to be absorbed before adding more. This is the process.

4. Incorporate the black garlic puree into the dish and keep on the fire until the risotto is creamy and tender. Oliva finishes the dish with a sprinkle of cheese. The risotto is served in bowls.

18. Blue Cheese and Pear Risotto

Uncover a pleasant risotto of blue cheese and pears made with Arborio rice, olive oil, and freshly peeled and diced pears. This creamy dish gets a nice shot of flavor from crumbled blue cheese, making it risotto you can genuinely savor.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 4 cups vegetable or chicken stock, kept warm
• 2 ripe pears, peeled and diced
• 1/2 cup crumbled blue cheese
• Salt and black pepper to taste

Instructions

1. In a large skillet or pan, pour the olive oil and place it over medium heat. When the oil is warm, add the chopped onion. Cook the onion in the oil until it is soft and just about see-through—that is, until it is translucent and not a moment longer.

2. Combine Arborio rice and olive oil in a medium saucepan over medium heat, stirring for about 2 minutes, or until rice is well coated and just beginning to show some translucence. If using onion, add it now and cook for about 2 minutes more, until the onion is softened and translucent. (If using shallots, add them with the rice.)

3. When the risotto is almost finished, carefully mix in the diced pears and cook for another 2-3 minutes until they are soft. Stir in the blue cheese and continue over low heat until the cheese is melted and the mixture is well blended. Season to taste with salt and pepper, and serve.

19. Chestnut and Thyme Risotto

Treat yourself to a rich Risotto of Chestnuts and Thyme made with Arborio rice, fresh thyme, and cooked chestnuts. This dish—that is just perfection with a dusting of Parmesan—sees Arborio rice as its star; the sauce as its supporting character; white wine as the liquid ingredient; and Parmesan as the just-too-perfect topper.

And what makes this Risotto even better is that it’s loaded with chestnuts. It’s chestnut season after all.

Ingredients

• 1 cup Arborio rice
• 1 cup cooked and peeled chestnuts, chopped
• 1 small onion, finely chopped
• 4 cups vegetable broth
• 1/2 cup white wine
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese, optional

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Instructions

1. In an ample saucepan, warm the olive oil over medium heat and put in the onion. Sauté until see-through, as in a 3-4 minute audition for “Sautéing 101” where the main ingredient is clearly visible.

2. Stir in the Arborio rice, which has been slightly toasted for 1-2 minutes, and pour in the white wine, cooking it until fully absorbed.

3. Slowly incorporate the vegetable broth, one ladle at a time, stirring constantly and permitting each addition to be absorbed before adding the next. Keep going until the rice is creamy and al dente, about 18-20 minutes.

4. Mix in the chopped chestnuts, fresh thyme, salt, and pepper. Let it cook for another 2–3 minutes. Take it off the heat, mix in the Parmesan cheese if using, and serve it right away.