Creamy risotto, dotted with fresh green peas or delicate shellfish, is a timeless classic of the Italian table. This versatile dish never ceases to please — combining the flavors of tender rice, fresh herbs, and seasonal ingredients with wonderful results. Risotto is as equally well suited to casual suppers as it is to formal dinner parties. But like anything, boredom can happen quickly and the time may come when you find yourself reaching again for the same bag of frozen mushrooms and ham. I find that the key to a better risotto is variety. If risottos are something that you’re going to include into your daily routine, you want to make sure you’re using ingredients you’re excited about, but that also satiate you until the next meal. So here are a few of our tips for flavorful, filling risottos:
4 tips for more satisfying risottos
- Nature and more sophisticated: risotto goes — whatever happens — very well with parmesan and gorgonzola.
- Seafood: mussels, scallops, shrimp, squid make wonders in a risotto with a few tomatoes and fried onions. Saffron and monkfish fit perfectly with risotto. Smoked salmon and prawns are also great options.
- Vegetables: peas, asparagus and artichokes make up the tastiest spring risotto! Mushrooms, tomatoes, peppers or watercress give pep to a creamy risotto.
- Also try the sweet and sour associations by adding curry and pineapple, chicken and apricot, pumpkin. A hint of sage is amply sufficient to enhance a bland risotto.