The ABCs of Risotto Recipe

by Frank Fariello

Risotto is one of my favorite things to make, and one of the most versatile of dishes. You can use almost anything--meat, fish, shellfish, vegetables and even fruit--to flavor a risotto. In the past few weeks, I've made four kinds of risotto: a risotto with bacon and belgian endive, one with ham and asparagus, one with red pepper and, just last night, a strawberry risotto. And the beauty of it is, mastering the same basic technique is all you need to make all of these wonderful dishes.