Warm risotto cakes, scented with earthy mushrooms and mouth-watering truffle oil, are a classic cocktail party appetizer. This recipe, however, doesn't require you to bread or fry the bite-sized cakes. Simply bake and serve with a dollop of cream and a pinch of chives. — Allison Beck
This is my modern take on a mushroom risotto — I enjoy using pasta in novel ways, and find that mushrooms give a very unctuous and satisfying flavor to anything cooked with them. Feel free to add some sautéed asparagus to this dish for a crunchy kick! — Maria Loi and Sarah Toland, The Greek Diet
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True, anything with a cup of grated Grana Padano is going to taste good. But, to me, at least, that's a great excuse to indulge in some risotto, and this risotto does indeed have a cup of grated Grana in it. That's not all that's in it, though — delicate shiitake mushrooms and wilted Swiss chard are in the mix as well, and a topping of crisp-tender chopped chard stems lend a little crunch and a ton of visual appeal. After all, you eat with your eyes, too.
Click here to see Swiss Chard: Not Just for Sides.
This recipe borrows a trick from Thomas Keller, who mixes in softly beaten heavy whipping cream at the very end for a super luxurious risotto.
Click here to see 'Shrooms: They're What's for Dinner Tonight.
Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.