Arborio Rice

A fabulous all-in-one dish, similar to paella, from Lucques in Los Angeles.

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

This is also a great vegetarian entrée.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving.

"Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; I'd be pleased if you could get the recipe."

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from the Roast Pork Loin with Garlic and Rosemary , or broil two 4-ounce boneless pork loin chops until cooked through and then dice. Note that nutritional numbers are for either cut of pork.

This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.

Arborio is a short-grain Italian rice that is one of four varieties typically used for risotto in Italy-the other three are Baldo, Carnaroli and Vialone Nano. Arborio can be found at Italian markets here, and is becoming increasingly available at supermarkets.

This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave.