Everyone makes this classic soup a little differently, according to preference. I like my risi e bisi rather brothy, but others make theirs quite dense. This is controlled by the intensity of the boil, whether the pot is kept open or covered, and cooking time, all of which determine the rate of evaporation. (I cook my soup covered, at a slow boil.) Either long-or short-grain rice can be used here. Traditionally, the soup was made with short-grain Carnaroli or Arborio rice, and I still think this gives the most authentic flavor and texture. It cooks faster too, but if you need to cook the soup longer or reheat it, the rice tends to dissolve. Long-grain rice, on the other hand, stays more intact in a long-cooking or reheated soup. But as it does not release starch like short-grain rices, the soup will be thinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.