Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. In recent ...

Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice ...

Risotto has a reputation for being fussy, heavy, or overly precious, and for a long time, that reputation kept me unconvinced ...

Risotto has always been one of those dishes I love to eat but rarely make. It’s delicious, creamy and comforting, but the idea of standing over the stove, stirring endlessly while juggling everything ...

When it comes to its creamy texture, a risotto is best right after it’s made, but flavor-wise, it will still taste great on days 2 and 3. Store in the refrigerator in an airtight container and gently ...

Risotto is one of those delicious dishes that not enough people make at home because it has a reputation for being fussy and time consuming. If you make it the traditional way, you have to spend about ...