Restaurants aren’t usually the best places to find good risotto. Home kitchens are where the best risotto is found, stirred nonstop for an hour or more by someone’s meticulous Italian grandmother. But ...

Cooking the rice in a flavorful stock made by quickly simmering shrimp shells with aromatics is one secret to restaurant-worthy shrimp risotto. Another is stirring the raw shrimp in at the end so they ...

This week's recipe is more of a fusion between East and West. Risotto is traditionally a north Italian rice dish. Theoretically, the Arabs brought rice to Sicily and Andalusia in about the 14th ...

To make the stock: Heat oil in a saucepan, add prawn shells, cook on high heat for 8-10 minutes. Add 3 litres water, vegetables, salt and pepper. Return to the boil and simmer for 25 minutes, stirring ...

A wonderfully light risotto with fresh summery flavours, which needs only a green salad as an accompaniment. To avoid it being too heavy, make sure that you add enough stock. Adding the butter at the ...