A risotto brimming with shrimp, mussels, and squid would fit right into the Italian-American Feast of the Seven Fishes meal at Christmas Eve, or a fancy New Year's Eve dinner.

Cut pumpkin or butternut squash in half. Pull seeds out and drizzle with olive oil, salt and black pepper. Roast at 350° F ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

When it comes to its creamy texture, a risotto is best right after it’s made, but flavor-wise, it will still taste great on ...

Though traditional risotto is famously made with arborio rice—a starchy, short-grain rice that gives the dish its famously creamy texture—you can actually make it with a bunch of different whole ...

Some time ago we prepared linguine with frozen seafood and it was a great success. So, we decided to replicate that magic ...

When risotto is good, it’s creamy and satiny, simultaneously light (like, you could eat three bowls-worth...) and rich (...though you probably would regret it). But when risotto is bad—and this, I ...

According to food director Carla Lalli Music, making risotto is cheaper than going to therapy. The other advantage? With risotto, you get to work through your feelings for 45 minutes, and then eat ...

Invite friends over for a chill feast, starring a creamy chestnut risotto (with a toppings bar!) and a vibrant sheet-cake-style pound cake. Risotto is always a good ...