We change up our risotto at least once a week at the Shop, so we have sixty or seventy rotating variations that reflect each season. Here are five of our favorites, one from each season, along with a classic basic recipe and a Venetian saffron variation. When making risotto, remember that the key is to stir the rice vigorously for the first half of the cooking process to create the creamy texture that is essential to the dish. Once the rice kernels become soft, stir more gently so as not to break them up.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.