Top Rated Risotto Recipes

Saffron
Throughout the centuries saffron has been a symbol of wealth and elegance. Cleopatra used saffron water to keep her skin soft. Roman Emperor Nero sprinkled the streets with saffron water to honor his return to Rome. Persians considered it a tonic for the heart as it was thought to alleviate melancholy. (However, they believed too much of it could produce a state of euphoria and even death from too much laughter!).  A spice consisting of the dried stigmas of the saffron crocus, it was introduced into Spain by the Arabs, and later cultivated in Mediterranean regions and elsewhere in Europe. In France, it was grown by “safraniers” in the sixteenth century. In England, the Essex town of Saffron Walden became the center of saffron cultivation. Rice was introduced into Italy during the Middle Ages by Venetian or Genoese merchants who traded with the east.  The earliest documentation of rice cultivation in Italy dates to 1475. Risotto is specific to northern Italy where rice paddies are abundant. — Maite Gomez-Réjon. Adapted from the ArtBites tour of the Los Angeles County Museum of Art.
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Oyster Risotto
For me, there are really only two ways I like my oysters: fried, like at Pearl Oyster Bar to go with my lobster roll; or atop a Caesar salad at Palmetto Café in Charleston, S.C. But last summer, I fell in love with oysters again, this time in a light yet filling seafood risotto. Inspired by Oysters Rockefeller (shucked oysters topped with green herbs, breadcrumbs, and lots of melted butter, and then broiled), I created a rich-tasting alternative that really isn't all too rich — plus, it's not too seafood-y (for those who'd rather eat a steak than a lobster), and it's gluten-free. Click here to see 7 Outstanding Oyster Recipes. 
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Ramp Pesto Risotto
In the context of the question of whether the chicken or the egg (or in this case, the pesto or the risotto) came first, the ramp pesto is the medalist in this recipe. After trying a spoonful of it — raw — from a batch my friend made on his farm, Ralston Farm, in New Jersey,  I decided immediately that I would put it in my risotto recipe that I was developing for the week. Roasted asparagus is mixed in to give the risotto another taste of spring, but the real star of this dish is the pesto. Fair warning, though: Try not to eat all of it straight from the jar before you make the risotto.  Click here to see Rice Made Sexy — 5 Great Dinner Recipes.
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Porcini Risotto
A little bit of patience and a lot of stirring is all that’s required to make this risotto incredibly rich, creamy, and tasty.                             This recipe is courtesy of Port and Fin.
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If you're not adding pumpkin to your risotto, you're missing out on a perfect autumn dish.
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Kale and Pancetta Risotto
If you're just coming around to liking kale, as I am, this is a wonderful recipe to try — the healthy, bitter green is well balanced against the salty pancetta and creamy risotto rice. Click here to see The Best Kale Recipes You've Ever Tried. 
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3.5
Butternut Squash Risotto
You can't go wrong with risotto, or roasted butternut squash for that matter, but to make this recipe extra special, I gave the squash a sugary treatment and fired all decadent engines with the risotto. It's not exactly diet-friendly, but boy is it good.
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Bulgur Risotto with Swiss Chard
Cooking grains in a risotto style may seem fairly unhealthy because the texture is so creamy and luxurious. However, with the exception of a tablespoon and a half of butter, this risotto is cream-free. The texture comes from the starch of the grains, which get released slowly over time and create a self-saucing effect. 
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Risotto Verde
Many doctors say that it's important to get your fix of dark, leafy greens as much as possible. Well, while some of us love munching on the healthy stuff, others might need a little convincing. Embrace the triple dose of iron with this beloved risotto verde recipe. This hued dish will leave you saying, "That was healthy?" Well, not entirely, but... Click here to see The Best Kale Recipes You've Ever Tried. 
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The combination of strawberries and risotto might first seem a little strange at first. But this savory dish is nothing but a flavorful and bright surprise. The sweetness of the berries cooks away and you're left with more of a tart flavor. Plus the dish is a lovely shade of pink.
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Skip the mashed potatoes this time and make risotto instead. The potatoes in this recipe are simmered in a flavorful chicken stock until perfectly tender, and then are stirred into a cheesy risotto. A handful of arugula adds the perfect sharp bite. 
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Creamy Mushroom Risotto
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.
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