Gordon Ramsay's risotto is known for its extra-creamy texture and richness. There's one secret ingredient he uses that helps ...

This bright but comforting basil and lemon risotto comes out wonderfully creamy and al dente with the help of a few simple tips for making the perfect risotto.

This vegetarian risotto isn't your standard fare - delicious ... Increase heat to high for 30 seconds, then simmer. Let cook until the liquid does not separate from the rice when a spoon is ...

To make the best fried rice, try these easy tips. Leftover rice can be stored ... The next time you make rice, cook an extra cupful or so of the grains; leftover rice keeps for several days ...

Here's a sneak preview of some of the tips from Mary's new ... using a pan with a wide base for risotto – the bigger the surface area, the shorter the cooking time. You can use your wide pan ...

Saffron, for instance, makes a superb risotto. And so do rosemary and lemon. Heat 3 Tbsp olive oil in a large, heavy pan and add the chopped onion and garlic. Cook, stirring, until the onion has ...

Mary Berry's quick risotto is full of flavour and ... it should take around 20 minutes to cook. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with ...

Saute onion and mushrooms in oil and butter until soft. 2. Stir in rice and cook till transparent, add wine if it gets dry. 3. stir in 1 ladle of stock. Stir well, cover and simmer gently for several ...

Add onion and green peas, and continue cooking with the vegetable stock until it is cooked al dente. Finish with salt and pepper to taste. Allow the risotto to cool down. Once the rice has cooled ...

The new cookbook from the cook, host and writer, 7 Days of Dinner ... “fish Fridays”, but is a winner any night of the week. And Liaw has some tips for making the risotto perfectly textured. I love ...