This bowl of creamy cheesy risotto is the ultimate indulgence. I never pass up the opportunity to eat risotto. Rice on its own is pretty good, but when you cook it in a savory broth with butter and shallots and then finish it with cheese and roasted tomatoes, I mean, come one. How incredible does that sound?

This creamy and vibrant butternut squash risotto is so delicious. It is full of sweet tender pieces of perfectly cooked butternut squash and crispy fried sage leaves. It has so much flavor and texture - it is a definite crowd-pleaser.

This dish is the epitome of Spring. You must try this light and creamy risotto with fresh peas and asparagus, topped with a tangy lemon juice and a generous amount of grated Parmesan cheese. You won't regret it!

This risotto has so much flavor from the broth, cheese, and mushrooms. I like to add a bit of broth on top at the end to give it more of a slurpy consistency. The mushrooms are really quite meaty, which provides a substantial quality.

Since that evening in Milan, I vowed to learn how to make a risotto as good as the one we shared. In the beginning, I started off by making small servings. Not confident in my ability to pull it off, I figured that I wouldn't feel as bad if it didn't turn out and I only made enough for two. Now when I'm making risotto, I'll make enough for a family of 8 - I can't help myself.

Risotto is my go-to recipe when I am feeling medium lazy. Too lazy to make something new, but not that lazy that I will eat a PB&J while standing in the kitchen in my PJ's watching re-runs of Girls.

Risotto has become a major comfort food of mine. It's so easy to make, yet tastes as though you've been slaving away in the kitchen for hours. It's creamy and delicious, and tastes as though it's made of pure butter and cheese.