Bacon and pea risotto | simplest risotto recipe I first learnt how to make a risotto a few years ago, after many years of being put off by thinking it was hard to make. It really isn't though ...

This sweet pea risotto is from Tom Colicchio's flagship New York City restaurant, Craft. Developed by chef de cuisine James Tracey, it features bacon and Parmigiano-Reggiano cheese, and it's ...

Spring is here and that means it’s time to lean into fresh, bright flavors. Chef Douglas Keane of Michelin-starred Cyrus in ...

Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed, add a splash more stock or water to loosen risotto.

This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas.

Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) ...

It can be bought at Sabato in Auckland and online. When making a Ferron risotto, the sofrito of vegetables and flavourings are made the same way as for any risotto but the hot stock can be added ...