This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics.

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Chef John's Baked Mushroom Risotto

Provided by: Chef John

Take the guesswork out of risotto with this recipe where the rice is started on the stove, baked halfway through the process, then finished with cheese and chives on the stove.

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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.

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Brown Rice and Vegetable Risotto

Submitted by: Carla

Living In: Los Angeles, California, USA

Short-grain brown rice stands in for the usual arborio in this hearty vegetarian risotto, which is worth the wait! Feel free to adapt the recipe according to whatever seasonal produce is available to you.

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Gourmet Mushroom Risotto

Submitted by: MYLEEN

Home Town: Houston, Texas, USA

Living In: Toronto, Ontario, Canada

This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes.

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Hearts of Palm Risotto

Submitted by: Patricia Scarpin

Home Town: São Paulo, São Paulo, Brazil

This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.

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Chef John's Baked Mushroom Risotto

Provided by: Chef John

Take the guesswork out of risotto with this recipe where the rice is started on the stove, baked halfway through the process, then finished with cheese and chives on the stove.