First there was the pasta top 10 (see post). And now the absolute best of the best risotto recipes i.m.h.o. This is truly the ultimate comfort food. When I eat risotto you can hear me hum softly with a smile on my face and a far away look in my eyes. My favorite risotto moment is eating champagne risotto with my husband by candle light with soft 1950’s music playing (Frank, Bing, Ella…I am an old soul) and of course a glass of bubbles to make it complete. Let me see you top that for a romantic moment!

And now, in almost no particular order, the Ultimate Trifles Risotto top 10

1. Champagne Risotto (but I use Prosecco..)
2. Risotto alla Zucca (with pumpkin from the Hotel Cipriani, Venice)
3. Lemon Risotto with Cream
4. Risi e Bisi (Venetian dish with fresh peas)
5. Risotto alla Milanese (because of the saffron)
6. Red wine and Taleggio Risotto as eaten in Como
7. Risotto with fresh Porcini Mushrooms
8. Crab Risotto as eaten in Taormina, Sicily
9. Risotto con Asparagi (with asparagus)
10. Risotto with Spinach and Goats Cheese

Important Risotto note: always eat without delay and do not reheat!

More new risotto ideas and the basic recipe at jamieoliver.com
Risotto di Zucca and other recipes from the Hotel Cipriani in Venice
Frank Sinatra’s favourite Risotto from Villa d’Este

There are three principle types of risotto rice

Arborio is the risotto rice most widely available outside Italy. It has a high starch content so it thickens and holds together beautifully while still retaining bite in the middle. It makes the most consistent type of risotto, producing creamy, evenly cooked grains. Usually it’s also the less expensive variety.

Carnaroli rice – known as the king of rice – has long elegant grains. According to chef Georgio Locatelli, it’s the best choice for simple, sophisticated risottos such as saffron or white truffle.

Vialone nano is a much smaller, sturdier grain with a more rounded edge. Able to absorb more than twice its weight in liquid, Vialone Nano is perfect for creating a very hearty risotto.