Saffron, the hand-picked and dried stigmas of the crocus sativus flower, provides the risotto with its distinctive warm yellow hue and a wonderful floral undertone flavour to this dish.

This luxurious seafood risotto features crab, shrimp, and saffron. Mascarpone cheese mixed in at the end makes the rice extra creamy.

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A very easy vegetarian risotto, perfect for weeknight dinners. This recipe uses classic soffritto vegetables with a lift from lemon zest.

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper.

Using orzo makes this risotto (or orzotto) lighter and it cooks faster too. It's a really simple recipe and the lemon makes it taste lovely and fresh.

This dish is visually very impressive and just requires a handful of good quality ingredients to produce.

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In this “risotto,” the wheaty flavor of pearl couscous is a perfect match for the grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.