Arborio Rice

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

This is also a great vegetarian entrée.

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

Toss Italian greens like arugula and radicchio with a vinaigrette dressing and toasted walnuts for a fresh starter, and offer crunchy seeded breadsticks alongside this unusual risotto. Finish up with chocolate biscotti and espresso.

A fabulous all-in-one dish, similar to paella, from Lucques in Los Angeles.

Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving.

It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.

This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.

"Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; I'd be pleased if you could get the recipe."

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(Risotto con Regagli) The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.