• Place 16 saffron threads in a small bowl.
• Bring the veal stock to a boil and add a few spoonfuls to the saffron.
• Slice the onion into thin slices.
• Melt the beef marrow and 50g of butter in a large saucepan and gently sauté the onion for 15 minutes until soft.
• Remove the onion from the pan, then add the rice and sauté for 5 minutes, stirring constantly with a wooden spoon.
• Gradually add the veal stock in portions of 1/2 dl at a time, allowing the rice to absorb it while stirring vigorously.
• After 15 minutes, check if the rice is cooked.
• It should be firm to the bite.
• Strain the saffron-infused stock and stir it into the rice for a beautiful yellow color.
• Stir in the remaining saffron threads for extra flavor.
• Remove the risotto from the heat, then stir in the remaining butter and half of the cheese until melted.
• Season with salt, pepper, and a pinch of nutmeg.
• Preheat deep plates and spoon the risotto into them.
• Serve immediately, sprinkling a little cheese on each plate.

For the Gremolata:

• Finely chop the parsley sprigs, mince the garlic cloves, and grate the zest of the thoroughly washed lemon.
• Mix these ingredients together and place it on the table so that each person can add it to their risotto according to their taste.

• In a large saucepan, heat the butter and 3 tablespoons of olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté for about 10 minutes until the onion is golden and soft.
• Stir in the Arborio rice and cook, stirring constantly, for a few minutes until the grains are translucent and coated with the oil.
• In another pot, bring the white wine and vegetable broth to a simmer.
• Add a ladleful of the simmering broth to the rice mixture and stir until the liquid is absorbed.
• Continue adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
• This process should take about 20 minutes; refer to the package instructions for the exact cooking time.
• Meanwhile, prepare the tomatoes by peeling, seeding, and dicing them.
• Also, chop the sun-dried tomatoes.
• Rinse the spinach and remove any tough stems.
• In a separate pan, wilt the spinach with a little water, then squeeze out any excess liquid and chop roughly.
• Once the risotto is creamy and the rice is tender, stir in the remaining tablespoon of olive oil and the grated Parmesan cheese.
• Season with freshly ground pepper to taste.
• Remove the saucepan from the heat, cover with a lid, and let it rest for 5 minutes.
• Stir in the chopped spinach and diced tomatoes, then warm the risotto gently for an additional 2 minutes.
• Serve the Italian Spinach Tomato Risotto hot, garnished with finely chopped parsley.

• Wash the rice and let it drain.
• Finely chop the onion.
• Scrub the lemon clean and grate the zest.
• Finely chop the leaves from 3 sprigs of parsley and mix with the grated Parmesan cheese.
• Heat 3 tablespoons of oil in a large skillet or wok.
• Add the rice and stir until it starts to sizzle.
• Meanwhile, heat the stock in a separate pot, adding water to make 1.
• 25 liters.
• Deglaze the rice with the white wine and let the liquid absorb while stirring.
• Gradually add the warm stock to the rice, stirring continuously.
• This process takes about 15-20 minutes in total.
• Once the rice is cooked but still moist, season with 2-3 tablespoons of butter, salt, pepper, and nutmeg to taste.
• Stir in the parsley and Parmesan mixture.
• Serve the lemon parsley risotto hot, garnished with extra lemon zest and parsley leaves if desired.

• In a large pan, melt the butter over medium heat.
• Add the chopped onion, thyme sprig, bay leaf, and mixed mushrooms.
• Sauté until the mushrooms are golden brown and the onions are translucent.
• Stir in the Arborio rice and cook, stirring constantly, until the rice grains are coated and glossy.
• Pour in the sherry and stir the rice until the liquid is absorbed.
• Reduce the heat to medium-low and gradually add the vegetable broth, one ladleful at a time, stirring constantly.
• Allow each addition of broth to be absorbed before adding more.
• Continue cooking the risotto for about 20-25 minutes, or until the rice is creamy and tender with a slight bite.
• Remove the pan from the heat and stir in the mascarpone cheese until melted and well combined.
• Season the risotto with salt and freshly ground black pepper to taste.
• Serve the wild mushroom risotto hot, garnished with additional fresh thyme leaves if desired.

• In a large, thick-bottomed pan, heat the olive oil over medium heat.
• Sauté the shallots, asparagus stems, and kaffir lime leaves for about 3 minutes, stirring occasionally.
• Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice becomes translucent and glossy.
• Pour in the white wine and let it evaporate.
• Gradually add the vegetable broth to the rice, stirring frequently, and cook until the rice is tender and creamy, adding more broth as needed.
• During the last 5 minutes of cooking, add the asparagus tips and peas to the risotto and continue cooking until they are tender.
• Stir in the coconut milk and chopped coriander.
• Season the risotto with salt and pepper to taste.
• Serve the risotto in deep bowls or dishes.

• issolve the Mexican rice seasoning mix in 750ml of warm water.
• In a large pan, heat the oil over medium heat.
• Add the chopped onion, diced bell pepper, and ground beef.
• Cook until the meat is crumbled and browned.
• Add the sliced smoked sausage to the pan and stir.
• Stir in the rice until well coated with the meat mixture.
• Pour in the dissolved seasoning mix along with the tomato sauce, frozen peas, and continue stirring.
• Let the mixture simmer for 20-25 minutes, or until the rice is cooked and creamy, adding more water if necessary.
• Stir in the sweetcorn kernels and heat through.
• Season the risotto with salt and pepper to taste.
• Optionally, sprinkle grated cheese over the risotto before serving.
• Serve the Mexican risotto with tortilla chips or kidney beans on the side.

• eat the vegetable oil in a large pan over medium heat.
• Add the chopped onion and sauté briefly.
• Add the minced garlic, sliced leek, and diced red bell pepper to the pan.
• Stir-fry for a few minutes until softened.
• Cut the shiitake mushrooms into halves or quarters and add them to the pan along with the Arborio rice and Du Puy lentils.
• Mix well.
• Pour in the vegetable broth and coconut milk.
• Bring the mixture to a boil.
• Stir in the sieved tomatoes, ground cumin, and ground coriander.
• Reduce the heat to low and simmer the mixture uncovered for about 20 minutes.
• Add the diced sweet potato to the pan, ensuring they are submerged in the liquid.
• Continue cooking for another 5-10 minutes until the sweet potato and lentils are tender.
• Meanwhile, dry roast the coarsely chopped peanuts in a skillet until lightly browned and fragrant.
• Serve the coconut risotto with lentils and sweet potato garnished with the roasted peanuts.

• Preheat the oven to 180°C (350°F).
• In a large pan, heat 2 tablespoons of oil over medium heat.
• Sauté half of the chopped onion with the curry powder and vegetable bouillon cube for about 2 minutes.
• Add the Arborio rice to the pan and cook until translucent.
• Pour in the white wine and continue cooking the risotto until the rice is tender, following the package instructions for the liquid amount needed.
• In another pan, heat the remaining oil and sauté the remaining chopped onion and the finely chopped mushroom stems for 3 minutes.
• Season with salt and pepper.
• Fill the mushroom caps with the onion and mushroom mixture.
• In a bowl, mix the softened butter with chopped parsley, thyme leaves, chopped almond flakes, and salt and pepper.
• Place a small amount of the herb butter on top of each stuffed mushroom.
• Arrange the stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 10 minutes until cooked through.
• Serve the risotto on plates and place the baked stuffed mushrooms around it.
• Optionally, serve with grated cheese and broccoli on the side.

• In a large pan, heat the butter over medium heat.
• Add the chopped bacon and cook until crispy.
• Remove the bacon from the pan and set aside.
• In the same pan with the bacon fat, sauté the minced garlic for about 5 minutes until fragrant.
• Add the mixed mushrooms to the pan and cook for 1 minute, stirring constantly.
• Stir in the Arborio rice and cook until the grains are coated with the fat and become translucent.
• Pour in the white wine and cook until it’s absorbed by the rice.
• Add 200ml of beef broth to the rice mixture and bring to a simmer.
• Cook uncovered over low heat, stirring occasionally, until the liquid is absorbed.
• Continue adding the beef broth, 200ml at a time, stirring frequently and allowing each addition to be absorbed before adding more.
• This process should take about 25 minutes in total.
• After 15 minutes of cooking, add the thawed peas to the risotto and continue cooking.
• Once all the broth has been added and the rice is tender and creamy, stir in the grated Parmesan cheese.
• Let it sit for a minute.
• Season the risotto with freshly ground black pepper to taste.
• Serve the risotto topped with the crispy bacon.

• Heat olive oil and sesame oil in a large pan over medium heat.
• Add the chopped onion and sauté for about 3 minutes until softened.
• Add diced fennel and Arborio rice to the pan.
• Stir well and cook for another 2 minutes until the rice grains are coated in oil and slightly translucent.
• Pour in the white wine and let it simmer until mostly absorbed by the rice.
• Add 1/3 of the warm vegetable broth to the pan.
• Stir constantly until the liquid is absorbed.
• Repeat this process twice more with the remaining broth, allowing each addition to be absorbed before adding more.
• Once the rice is cooked and creamy, stir in the grated Parmesan cheese until melted.
• Remove from heat and set aside.
• In a separate saucepan, combine peas, remaining vegetable broth, basil, parsley, and shredded lettuce.
• Cover and cook for about 5 minutes until the vegetables are tender.
• Using a hand blender or food processor, puree the pea mixture until smooth.
• Stir in the white wine.
• Combine the pea mixture with the risotto, mixing well to incorporate.
• Serve the risotto garnished with extra Parmesan cheese, freshly ground black pepper, and chopped parsley.