The new cookbook from the cook, host and writer, 7 Days of Dinner, is all about answering the daily question, “What should we have for dinner tonight?” This creamy risotto is designed for “fish ...

Restaurants aren’t usually the best places to find good risotto. Home kitchens are where the best risotto is found, stirred nonstop for an hour or more by someone’s meticulous Italian grandmother. But ...

Risotto is one of the building blocks of the modern kitchen, an elemental skill that all cooks should know. Kind of like stir fry, roast chook, or barbecued steak. But the fact remains that risotto is ...

This week's recipe is more of a fusion between East and West. Risotto is traditionally a north Italian rice dish. Theoretically, the Arabs brought rice to Sicily and Andalusia in about the 14th ...

To make the stock: Heat oil in a saucepan, add prawn shells, cook on high heat for 8-10 minutes. Add 3 litres water, vegetables, salt and pepper. Return to the boil and simmer for 25 minutes, stirring ...

Zucchini 200 g Greek yogurt 70 g Pine nuts 30 g Extra virgin olive oil 50 ml Basil 8 foglie To prepare the risotto with zucchini pesto, yogurt, and prawns, start by How to clean shrimp that will be ...

Spending time cooking a nice meal is the perfect way to bring in the weekend, and this prawn risotto recipe is not to be missed. Risotto is loved for its unique melt-in-the-mouth texture which comes ...

Stirring a risotto is part of the process for me. I like to stir, ladle the stock, watch the pan and become absorbed by it all – it’s a nice way to forget the stress of the day. You don’t have to be a ...

It’s a marriage steeped in Italian food history: saffron-tinged risotto. This recipe is also made with wine, and finished with cream. First make a good quality crustacean shell stock if you want this ...

“Risotto is a simple and delicious option for dinner, but it requires attention,” The Weekend Australian Magazine’s recipe writer David Herbert says. “For up to 20 minutes, you have one job: to stir ...