Chef Massimo Bottura developed this recipe to utilize the nearly 1,000 wheels of Parmigiano Reggiano damaged after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Get the recipe for Risotto Cacio e Pepe »

Fragrant rosemary and lemon are added to this risotto after it is cooked.

Sweet sea scallops complement this creamy prosciutto-laced risotto accented with tart grapefruit.

Half the mushrooms in this recipe are folded into the creamy risotto, lending the rice an earthiness, while the rest are roasted into a crisp, meaty garnish.

Fresh Maine lobster stars in this exceptionally creamy risotto flavored with garlic and sorrel. The addition of mascarpone and butter, stirred in after cooking, provides a rich tang and velvety texture.

Heston Blumenthal, chef at the Fat Duck in Bray, England, was inspired by his trip to Transylvania in this dish. Blumenthal substitutes spelt, a wheat berry found in most supermarkets, for the more common short-grain rice to give the risotto a nutty and wholesome flavor.

This Croatian risotto gets its deep color from the addition of cuttlefish or squid ink. See the recipe for Black Cuttlefish Risotto »

Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture. See the recipe for Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms

The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects the philosophy perfectly.

Clam Risotto with Grilled Shrimp