Risotto

It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.

Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won’t replace Arborio rice anytime soon—but you’ll be surprised at how good it can be.

This crowd-pleasing risotto works well as a main course—accompanied by green salad and crusty bread—or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min

Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.

Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

Risotto is like a clingy baby. And if you give it all of your patient attention, it will turn into a puddle of love.