Peel and finely chop the onion and garlic.

Clean the bell peppers, remove the seeds, and cut them into pieces.

Wash the cherry tomatoes and halve them.

In a large skillet, melt the butter over medium heat.

Add the chopped onion and minced garlic, and sauté for 2 minutes.

Add the Arborio rice to the skillet and stir continuously for 5 minutes until the rice is coated with butter and slightly translucent.

Pour in 1/3 of the chicken broth and bring to a boil while stirring.

Gradually add the remaining chicken broth to the skillet, allowing the rice to absorb the liquid each time before adding more.

Continue until all the broth is used, stirring constantly.

Cook the risotto for about 20 minutes until the rice is tender.

Add the diced bell peppers to the risotto 10 minutes before the end of the cooking time.

Stir in the cherry tomatoes and diced eel, and cook for an additional 2-4 minutes until the tomatoes just start to soften but are not mushy.

Season with salt and pepper to taste, then fold in the diced smoked cheese.

Serve the risotto immediately.

In a large skillet, heat the corn oil over medium heat.

Add the chopped onion and minced garlic, and cook gently until softened.

Stir in the Arborio rice and cook, stirring constantly, until the rice becomes translucent and glossy.

Gradually add the fish or vegetable broth and white wine to the skillet, stirring continuously.

Allow the rice to absorb the liquid gradually.

This process should take about 25 minutes.

After 15 minutes of cooking, add the sliced courgette to the skillet.

Stir occasionally.

About 5 minutes before the end of cooking time, add the spinach leaves, diced fish fillets, and pesto to the skillet.

Stir gently to incorporate, ensuring the risotto remains moist.

Just before serving, stir in the coffee cream or heavy cream.

Sprinkle the grated old cheese over the risotto and garnish with fresh basil leaves.

Serve immediately.

n a large skillet, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic, and cook until translucent.

Add the Arborio rice to the skillet and stir until the rice is well coated with oil and begins to shimmer.

Gradually pour the vegetable broth into the skillet, stirring continuously.

Allow the risotto to cook over low heat for 20-25 minutes until the rice is tender, stirring occasionally to prevent sticking and ensuring the risotto doesn’t become too dry.

Just before serving, stir in the fresh pesto and cream until well combined.

Season the risotto to taste with salt and pepper.

Serve the risotto garnished with lightly toasted pine nuts, torn basil leaves, and shaved Parmesan cheese.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until translucent.

Stir in the Arborio rice and cook, stirring constantly, for a few minutes until the rice is coated with oil and slightly translucent.

Dissolve the saffron threads in a little water, then add the white wine to the skillet.

Stir constantly.

Gradually add the vegetable broth to the skillet, one ladleful at a time, stirring continuously until the rice absorbs the liquid.

This process should take about 30 minutes.

While the risotto cooks, blanch the sugar snap peas in boiling water for about 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process.

Drain and set aside.

Once the rice is almost cooked and has a creamy consistency, stir in the blanched sugar snap peas, finely chopped spinach, and chopped almonds.

Season with salt and pepper to taste.

Cover the skillet and let the risotto rest for a few minutes.

Arrange a bed of the remaining spinach leaves on each plate.

Use a cup or mold to shape the risotto into a neat mound on top of the spinach.

Garnish the risotto with shaved Pecorino cheese before serving.

In a large skillet, melt the butter over low heat.

Add the chopped onion and garlic, and cook gently for about 3 minutes until softened.

Stir in the Arborio rice, ensuring each grain is coated with butter, and cook for a few minutes until translucent.

Add half of the diced carrots and three-quarters of the chopped sage to the skillet.

Cook briefly with the rice.

Pour in the broth and bring to a gentle boil over medium heat, stirring constantly.

Cook the rice, stirring occasionally, for about 10 minutes.

Add the remaining carrots to the skillet and continue cooking the rice for another 15 minutes, stirring occasionally, until the liquid is absorbed, and the rice is creamy.

Stir in the remaining sage and season generously with pepper.

Cover the skillet and let the risotto sit off the heat for 3 minutes.

Finally, fold in the strips of Parma ham.

Serve the risotto hot, with grated Parmesan cheese on the side.

Finely chop the onions and mince the garlic cloves.

In a large skillet, heat some olive oil or butter over medium heat.

Sauté the onions and garlic until translucent.

Add the soaked mixed mushrooms and canned button mushrooms to the skillet.

Cook until mushrooms are tender and any excess liquid has evaporated.

Drain the canned green asparagus and chop them into bite-sized pieces.

Add them to the skillet with the mushrooms and cook for a few minutes.

In a separate pot, heat the vegetable or mushroom broth until simmering.

Stir in the risotto rice to the skillet with the mushrooms and asparagus.

Cook for a few minutes until the rice is lightly toasted.

Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.

Begin adding the hot broth to the skillet, one ladleful at a time, stirring frequently.

Allow the rice to absorb each addition of broth before adding more.

Continue adding broth and stirring until the rice is creamy and tender, but still slightly al dente.

This process should take about 20-25 minutes.

Once the risotto is cooked, stir in the cooking cream and grated cheese until well combined.

Remove from heat.

Serve the risotto hot, garnished with additional grated cheese if desired.

Clean and slice the leek into fine rings.

Mince the garlic cloves.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Sauté the leeks and garlic until softened.

Clean and slice the mixed mushrooms, keeping them recognizable.

Add them to the skillet along with the chopped shallots.

Sauté briefly over high heat until mushrooms are golden brown.

Season with freshly ground pepper and remove from the pan.

In the same skillet, add a bit more olive oil if needed and toast the Arborio rice, stirring constantly, until it becomes translucent and glossy.

Begin adding the beef broth in increments, about 1.

2 liters in total, along with the white wine, allowing the rice to absorb the liquid gradually.

Stir frequently.

Cook the risotto for about 20 minutes until the rice is tender and creamy.

If necessary, add more liquid until desired consistency is reached.

Stir in the sautéed leeks just before serving.

Reheat the risotto, if needed, then add the cooked mushrooms and stir to combine.

Finely chop a generous amount of fresh parsley and sprinkle it over the risotto just before serving.

Serve the grated aged cheese on the side for diners to sprinkle over their portions.

In a small saucepan, heat the butter over medium heat.

Add the chopped onion and minced garlic, and sauté for about 3 minutes until softened.

Add the Arborio rice to the saucepan and stir-fry for another 3 minutes.

Pour in the dry white wine or sherry and continue stirring until the wine is absorbed.

Gradually add the vegetable broth, a ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding more.

This process should take about 15 minutes.

Once the rice is cooked and creamy, cover the saucepan and let the risotto simmer gently for about 15 minutes.

Remove from heat and let it rest for another 5 minutes.

Meanwhile, cook the sliced mushrooms in the remaining vegetable broth for about 3 minutes.

Then, remove them from the broth and stir them into the risotto along with the chopped parsley.

Heat the risotto for an additional 3 minutes, stirring occasionally.

Season the risotto with salt, pepper, and a splash of lemon juice to taste.

Optionally, sprinkle grated 20+ cheese over the risotto before serving.

Serve the mushroom risotto with cooked spinach on the side.

Finely chop the onion and sauté it in the hot olive oil until translucent.

Add the rice to the skillet and stir until it becomes translucent as well.

Pour in the white wine and bring the mixture to a boil while stirring.

Add the saffron threads and let the liquid absorb into the rice over low heat.

Heat the fish broth and add 100ml of it to the rice.

Continuously add more broth as needed when the risotto starts to dry out, ensuring the rice remains moist.

Let the risotto cook for approximately 25 minutes until the rice is al dente (still slightly moist).

Stir in the shrimp and mussels, and heat the mixture thoroughly.

Divide the risotto onto warm plates and sprinkle with grated Parmesan cheese and chopped parsley.

Serve with a side of green salad.