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7 Great Reasons to Make Risotto This Weekend

Say hello to your new favourite comfort food.

This Italian rice dish has a reputation for being difficult to make, but trust us when we say that the effort is well worth it. And by whipping up a batch of these seven delicious risottos from the WL Recipe Finder, you’ll have plenty of time to perfect your technique.

7 Great Reasons to Make Risotto This Weekend - Western Living
1. Herbed Green Pea and King Crab Risotto

This herby, crab-stuffed risi e bisi from Chef Pino Posteraro is the indulgent, stick-to-your-ribs kind of meal that weekends are made for.

7 Great Reasons to Make Risotto This Weekend - Western Living
2. Arancini with Tomato Sauce

If you’re feeding a crowd this weekend, try making this hearty snack. Murray Bancroft’s recipe is chock-full of Arborio rice, mozzarella, thyme and bread crumbs—and it pairs perfectly with fresh marinara.

7 Great Reasons to Make Risotto This Weekend - Western Living
3. Risotto alla Milanese

The beauty of this dish is its simplicity: all you need is shallot, white wine, butter, parmesan and a “healthy pinch” of saffron.

7 Great Reasons to Make Risotto This Weekend - Western Living
4. Cauliflower Bacon Risotto

This recipe requires a few unusual ingredients (have you ever heard of mushroom paste?), but bacon, cauliflower and porcini mushrooms help tie everything together. A fresh sprinkle of toasted panko bread crumbs doesn’t hurt, either.

7 Great Reasons to Make Risotto This Weekend - Western Living
5. Pheasant Risotto

Chef Dan Hayes’s recipe is a labour of love. (Don’t be discouraged if you can’t find pheasant at your local grocer—chicken makes for a fine substitute.)

7 Great Reasons to Make Risotto This Weekend - Western Living
6. Roasted Cauliflower and Kale Risotto

This vegetarian risotto has a bit of a kick thanks to the addition of jalapeño and chili powder.

7 Great Reasons to Make Risotto This Weekend - Western Living
7. Rice and Peas

When green peas were first brought to Venice during the Renaissance, they were as prized and as rare as truffles; Venetians also prefer to prepare their risotto like a soup (a.k.a. it’s perfectly acceptable to eat it with a spoon).

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