Risotto

• attichokes
• asparagus
• crab
• mushrooms
• Parmesan cheese
• peas
• saffron
• shallots
• shellfish
• truffles
• veal
• wine

I think a great risotto is a dish to be savored. It should be about eight bites of fabulous flavor, where you almost hate to take that last bite—and any more than that would be gross. —Lydia Shire

Risotto of Lobster, Mussels, and Clams with Sweet Pimientos, Scallions, and Saffron —Daniel Boulud

Risotto of Black Truffle and Fall Vegetables, with Parmigiano-Reggiano —Gary Danko

Risotto with Butternut Squash, Greens and Prosciutto —Joyce Goldstein