Preheat the oven to 275 degrees. Cut the salmon into 4 (6-ounce) portions. Place the salmon, skin side down, on a rimmed baking sheet lined with lightly greased aluminum foil. Stir together the ...

The next time you make risotto at home, use this tip from Lidia Bastianich about the amount of stock to use to ensure your dish comes out perfectly every time.

Food Editor Francesca Zani is putting a simple hack to the test—and making the fluffiest, most lush risotto in the process.

Marcella Hazan’s parmesan risotto is a timeless classic, and adding truffles makes it pure Valentine’s Day elegance. Creamy, rich, and deeply comforting, it’s the kind of dish that feels expensive.

When risotto is good, it’s creamy and satiny, simultaneously light (like, you could eat three bowls-worth...) and rich (...though you probably would regret it). But when risotto is bad—and this, I ...

According to food director Carla Lalli Music, making risotto is cheaper than going to therapy. The other advantage? With risotto, you get to work through your feelings for 45 minutes, and then eat ...

Too often, cooks are afraid of risotto, so it gets relegated to special occasions. But a delicious, creamy risotto is easy to make and can take on forms you might never have dreamed of. Most obvious, ...