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The stirring method required in these recipes really pays off. The starch in the rice is released slowly by stirring and adding hot liquid bit-by-bit, which gives the dish its signature creamy texture, not necessarily any added cream or cheese. So get out that spoon and get going: It pulls together quickly and is well worth the extra stove-top love.

Mushroom Barley Risotto recipe
Source: Mushroom Council
Added: 01/21/2009
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Added: 01/01/2008
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Added: 01/01/2008
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Added: 01/01/2008
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Added: 01/01/2008
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Added: 01/01/2008
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Added: 10/01/2009
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Rosemary-Scented Risotto in Acorn Squash Cups recipe
Source: Cooking.com
Added: 01/01/2008
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