Risotto

Orzo—rice shaped pasta—is easier to find than Arborio rice (the traditional ingredient in risotto) and makes a delicious risotto-style side dish.

Making risotto is often thought to be an ordeal of stirring, but it really only takes about 20 minutes. In actuality, it's an easy dish, especially when it's the main course.

Lobster and truffle oil give this dish the true stamp of indulgence.

Italian risotto, traditionally served as an appetizer, makes a great vegetarian meal when served with a salad. In this recipe, butter and cream have been replaced with a flavorful mushroom broth. Porcini mushrooms and Arborio rice are available at Italian markets, specialty food stores and some supermarkets.

Toss Italian greens like arugula and radicchio with a vinaigrette dressing and toasted walnuts for a fresh starter, and offer crunchy seeded breadsticks alongside this unusual risotto. Finish up with chocolate biscotti and espresso.

Can be prepared in 45 minutes or less.

Sophisticated and satisfying, this can be offered as a vegetarian main course or as a hearty side dish.

"Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e." Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available.

In this recipe, the delicious taste of risotto is blended with the crispiness and convenience of griddlecakes. They can be reheated in a very hot oven at the last minute.

At the restaurant, this dish is served as a starter. It would also make a great main course for four.

Can be prepared in 45 minutes or less.

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

This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.

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.