Get the rice on then prep the veg, leaning over to stir the risotto as needed, getting dinner ready in no time at all! This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.

Tradition is well preserved at the Foradori vineyard in northern Italy, where Shannon Harley finds the perfect pairing in lemon risotto and teroldego wines.

This meat-free risotto won't fail to impress vegetarians and meat-eaters alike.

Pearl barley is a great alternative to rice and goes perfectly here with the prawns and peas.

If anyone knows how to do comfort food well, it's the Italians. Serve up a warm bowl of this tonight for an instant crowd-pleaser.

Don't let the stinging nettle scare you off, just follow the recipe for how to handle the nettles and you'll be rewarded with a risotto like no other. Recipe by chef Alberto Fava, from Melbourne's Tipo 00.

“This pretty dish is sure to win hearts,” says Silvia Colloca. Besides being pretty, it's also as tasty and gratifying as a risotto, with only a fraction of the hard work.

"Lovely and fresh, but still filling" - Silvia Colloca.

You've never had risotto like this before. With it's spicy kick it's sure to be a winner.

Try our light and easy, gluten-free risotto. Loaded with protein-rich hazelnuts and mushrooms for flavour.

Jill Dupleix creates this cheat's risotto made over with brown rice and roasted sweet potato, topped with roasted root vegetables and tangy slivers of preserved lemon.

This recipe sneaks in extra veg to give everyday comfort food a boost.

Using seasonal produce, Matt Moran takes us on a trip through Italy with this quick and easy seafood risotto.

Beetroot lends an earthy flavour to this silky comfort dish. 

Making risotto is known to cause fear at the mere mention of it. Silvia Colloca helps turn you into an expert.