Dinner – Page 4 – Family Feast

You’ll choose classic, seasonal, and indulgent risottos, and you’ll serve them with confident timing. These 12 recipes guide you step by step, from sautéing onions to finishing with butter and cheese, so you’ll know when to stir, when to add broth, and when to rest. They fit different mains and diets, and they scale for a small dinner or a larger table—keep going to pick the one that suits your menu. Creamy Porcini and Parmesan Risotto Creamy Porcini and Parmesan Risotto — earthy, silky, and perfect for a cozy Christmas Eve. Ingredients: 1 oz (30 g) dried porcini mushrooms 4 cups (1 L) low-sodium chicken or vegetable stock 2 tbsp olive oil 2 tbsp unsalted butter, divided 1 small onion, finely diced 1½ cups (300 g) Arborio or Carnaroli rice ½ cup (120 ml) dry white wine (optional) ½ cup grated Parmesan cheese, plus extra for serving Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Optional: a squeeze of lemon or a small knob of extra butter to finish How to Make: Rehydrate the dried porcini by placing them in a bowl with 1 cup (240 ml) hot water for 20 minutes; reserve the soaking liquid, strain through a fine sieve or coffee filter to remove grit, and chop the mushrooms. Warm the stock in a saucepan and keep it gently simmering over low heat. In a large heavy skillet or saucepan, heat the olive oil and 1 tbsp butter over medium heat until shimmering. Add the diced onion and cook, stirring, until translucent and soft, about 4–5 minutes. Stir in the rice and cook for 1–2 minutes, coating each grain so it becomes slightly translucent at the edges. Pour in the white wine (if using) and stir until mostly absorbed. Add the chopped porcini and begin ladling in hot stock, about ½ cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue adding stock and stirring for about 18–20 minutes, until the rice is creamy and al dente—tender with a slight bite. Stir in the reserved porcini soaking liquid (carefully, discarding any sediment) a little at a time for extra mushroom flavor, tasting as you go. Remove the pan from heat and stir in the remaining butter and the grated Parmesan until melted and glossy; season with salt and plenty of black pepper. If desired, finish with a squeeze of lemon or an extra knob of butter for extra silkiness. Serve immediately, topped with extra Parmesan and chopped parsley. Enjoy the warm, mushroomy comfort—perfect for a festive plate on Christmas Eve. Saffron and Champagne Risotto With Seared Scallops Saffron and Champagne Risotto With Seared Scallops — a luxurious, festive risotto that sings of bubbles and golden threads. Ingredients: 4 tbsp unsalted butter, divided 1 tbsp olive oil 1 small shallot, finely chopped 1 garlic clove, minced 1 cup Arborio rice 1/2 cup dry Champagne (or good sparkling wine) 3-3 1/2 cups hot low-sodium chicken or vegetable stock Pinch of saffron threads, soaked in 2 tbsp warm stock 1/2 cup grated Parmesan cheese 2 tbsp mascarpone or crème fraîche (optional, for extra creaminess) Salt and freshly ground black pepper, to taste 8 large sea scallops, side muscle removed, patted very dry 1 tbsp neutral oil (grapeseed or canola) for scallops Fresh chives or parsley, chopped, for garnish Lemon wedges, to serve How to Make: Heat the stock in a saucepan and keep it gently simmering; add the saffron threads and their soaking liquid to infuse. In a wide skillet or heavy saucepan, melt 2 tbsp butter with the olive oil over medium heat. Add the shallot and cook until translucent, 2–3 minutes; add garlic and cook 30 seconds until fragrant. Stir in the Arborio rice and toast for 1–2 minutes until edges look translucent. Pour in the Champagne and stir until mostly absorbed. Add a ladleful of hot saffron stock and stir until almost absorbed; continue adding stock a ladle at a time, stirring and letting it absorb before adding more, about 18–20 minutes total, until rice is creamy and al dente. Remove risotto from heat and stir in remaining 2 tbsp butter, Parmesan, and mascarpone if using; season with salt and pepper to taste and keep warm. Meanwhile, heat a heavy skillet over high heat and add the neutral oil. Season scallops lightly with salt and pepper, then sear them in the hot skillet 1.5–2 minutes per side without moving, until a golden crust forms and centers are just opaque. Spoon risotto onto warmed plates, top with 2–3 seared scallops each, garnish with chopped chives or parsley and a lemon wedge on the side. Serve immediately and enjoy the sparkle and silk of this festive risotto! Wild Mushroom, Thyme, and Truffle Risotto Wild Mushroom, Thyme, and Truffle Risotto — earthy, creamy comfort with a touch of luxury. Ingredients: 1 1/2 cups Arborio rice 1 lb mixed wild mushrooms (cremini, shiitake, oyster), cleaned and roughly chopped 1 small onion, finely chopped 2 cloves garlic, minced 4 cups low-sodium chicken or vegetable stock, kept warm 1/2 cup dry white wine 3 tbsp unsalted butter, divided 2 tbsp olive oil 1 tsp fresh thyme leaves (or 1/2 tsp dried) 1/2 cup freshly grated Parmesan cheese 1–2 tsp truffle oil (to taste) or 1 tbsp finely grated truffle if available Salt and freshly ground black pepper to taste Fresh parsley, chopped, for garnish (optional) How to Make: Heat the stock in a saucepan and keep it gently simmering. In a wide pan, warm 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the chopped mushrooms and thyme; sauté until they release their juices and turn golden, about 6–8 minutes. Season lightly with salt and pepper. Remove half the mushrooms and set aside. Add the remaining 1 tbsp olive oil to the pan and lower heat slightly. Add the onion and cook until translucent, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the Arborio rice and stir for 1–2 minutes so each grain is coated and slightly toasted. Pour in the white wine and stir until it’s mostly absorbed. Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue adding stock and stirring for about 18–20 minutes, until the rice is tender but still has a slight bite. Stir in the reserved mushrooms, remaining 2 tbsp butter, and the Parmesan. Check seasoning and add salt and pepper as needed. Remove from heat and drizzle truffle oil (or fold in grated truffle) to taste, stirring gently to combine. Let the risotto rest for a minute, then plate and garnish with chopped parsley and an extra sprinkle of Parmesan if you like. Serve immediately and enjoy a warm, indulgent bite that’s perfect for Christmas Eve. Lemon and Asparagus Risotto With Crispy Prosciutto Bright, zesty risotto studded with tender asparagus and topped with crackly prosciutto — elegant enough for Christmas Eve. Ingredients: 4 oz (115 g) prosciutto (about 4–6 thin slices) 1 cup (200 g) Arborio rice 1 small shallot or 1/2 small onion, finely chopped 2 cloves garlic, minced 6–7 oz (175–200 g) asparagus, trimmed and cut into 1–1.5 inch pieces 4 cups (1 liter) low-sodium chicken or vegetable stock, kept warm 1/2 cup (120 ml) dry white wine (optional — substitute extra stock if you prefer) 2 tbsp unsalted butter 2 tbsp olive oil, divided Zest and juice of 1 lemon 1/3 cup (30–40 g) grated Parmesan cheese, plus extra for serving Salt and freshly ground black pepper, to taste A few basil leaves or parsley, chopped, for garnish (optional) How to Make: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lay prosciutto slices flat and bake 6–10 minutes until crisp; drain on paper towels and break into shards. Keep the stock warm in a saucepan over low heat. In a wide saucepan or deep skillet, heat 1 tbsp olive oil over medium heat. Add shallot and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Stir in the rice and toast 1–2 minutes so each grain is glossy and slightly translucent at the edges. Pour in the white wine (if using) and stir until mostly absorbed. Add warm stock, about 1/2 cup at a time, stirring often and allowing liquid to be absorbed before adding more. Continue for about 15–18 minutes until rice is creamy and al dente. Meanwhile, in a separate skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add asparagus pieces and sauté 3–5 minutes until bright and tender-crisp. Season lightly with salt and pepper. When rice is just about done, stir in cooked asparagus, lemon zest, lemon juice, remaining 1 tbsp butter, and grated Parmesan. Taste and season with salt and pepper. If needed, add a splash of stock to reach desired creaminess. Spoon risotto onto plates, scatter crispy prosciutto shards on top, and finish with extra Parmesan and chopped herbs if using. Serve immediately and enjoy the bright, creamy comfort of this festive risotto. A lovely balance of lemon brightness, spring asparagus, and savory prosciutto — perfect for a special holiday meal. Butternut Squash and Sage Risotto Creamy butternut squash and crispy sage — comfort with a festive twist. Ingredients: 1 small butternut squash (about 1–1.2 lb), peeled, seeded and cut into 1/2-inch cubes 2 tbsp olive oil, divided Salt and black pepper 4 cups low-sodium vegetable or chicken broth, kept warm 2 tbsp unsalted butter 1 small onion, finely chopped (about 1 cup) 2 garlic cloves, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine (or extra warm broth) 6–8 fresh sage leaves 1/2 cup freshly grated Parmesan cheese, plus extra for serving 2 tbsp mascarpone or cream (optional, for extra creaminess) Zest of 1/2 lemon (optional, for brightness) How to Make: Preheat oven to 425°F (220°C). Toss squash cubes with 1 tbsp olive oil, a pinch of salt and pepper. Roast on a baking sheet 20–25 minutes until tender and lightly caramelized; set aside. Warm the broth in a saucepan over low heat and keep it simmering gently. In a large skillet or wide saucepan, heat the remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add chopped onion and a pinch of salt; cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant. Add the Arborio rice and stir 1–2 minutes so each grain is coated and slightly toasted. Pour in the white wine and cook, stirring, until mostly absorbed. Add warm broth one ladleful (about 1/2 cup) at a time, stirring often and allowing the liquid to be absorbed before adding the next. Continue until the rice is just tender and creamy, about 18–20 minutes. Meanwhile, in a small skillet, heat 1 tbsp butter over medium heat. Fry the sage leaves 20–30 seconds until crisp; transfer to paper towel and lightly salt. When rice is nearly done, gently fold in roasted butternut squash, Parmesan, and mascarpone or cream if using. Taste and season with salt and pepper. Stir in lemon zest if using for a bright lift. Remove from heat and let rest 1 minute. Serve risotto topped with crispy sage leaves and extra Parmesan. Enjoy a warm, velvety bowl that feels like a holiday hug. Lobster Risotto With Chive Butter Lobster Risotto with Chive Butter — a silky, indulgent risotto studded with sweet lobster and bright chive butter. Ingredients: 1 ½ cups Arborio rice 4 cups low-sodium chicken or seafood stock, kept warm 1 cup dry white wine 1 small shallot, finely chopped 2 cloves garlic, minced 2 tablespoons olive oil 3 tablespoons unsalted butter, divided 3 tablespoons chives, finely chopped (plus extra for garnish) 8–10 oz cooked lobster meat, chopped into bite-sized pieces ½ cup freshly grated Parmesan cheese Zest of 1 lemon 1 tablespoon lemon juice Salt and freshly ground black pepper, to taste Optional: pinch of cayenne or smoked paprika for a hint of heat How to Make: Warm the stock in a saucepan over low heat and keep it simmering gently. In a large skillet or heavy saucepan, heat olive oil over medium heat. Add the chopped shallot and cook until translucent, about 2–3 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the Arborio rice and toast, stirring, for 1–2 minutes so each grain is coated and slightly translucent at the edges. Pour in the white wine and stir until it’s mostly absorbed. Add a ladleful of warm stock to the rice and stir frequently until absorbed; continue adding stock one ladle at a time, stirring and letting absorption happen before adding more (about 18–20 minutes total), until rice is creamy and al dente. Meanwhile, make the chive butter: in a small bowl, mash together 2 tablespoons softened butter with the chopped chives and a pinch of salt. When the risotto is nearly done, stir in the remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice; adjust seasoning with salt and pepper. Gently fold in the lobster meat just to warm through; avoid overcooking so the lobster stays tender. Spoon the risotto onto plates or into bowls and top each serving with a dollop of chive butter and a sprinkle of extra chives (and a dash of cayenne or smoked paprika if using). Enjoy this luxurious, comforting lobster risotto — perfect for a festive Christmas Eve feast! Castelvetrano Olive and Pecorino Risotto A bright, savory risotto that pairs buttery Castelvetrano olives with sharp pecorino for a festive, comforting dish. Ingredients: 1 1/2 cups Arborio rice 4 cups low-sodium chicken or vegetable broth, kept warm 1 cup dry white wine 1 small yellow onion, finely chopped 2 cloves garlic, minced 3 tablespoons unsalted butter 1 tablespoon olive oil 1 cup Castelvetrano olives, pitted and roughly chopped 3/4 cup freshly grated Pecorino Romano (plus extra for serving) Salt and freshly ground black pepper, to taste Zest of 1 lemon 2 tablespoons chopped fresh flat-leaf parsley (optional, for garnish) How to Make: Warm the broth in a saucepan over low heat and keep it at a gentle simmer. In a large skillet or heavy saucepan, heat the olive oil and 1 tablespoon butter over medium heat until shimmering. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the Arborio rice and stir for 1–2 minutes so each grain is coated and slightly toasted. Pour in the white wine and cook, stirring, until the wine is mostly absorbed. Begin adding the warm broth one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. After about 12 minutes of stirring and adding broth, stir in the chopped Castelvetrano olives. Continue adding broth and stirring until the rice is tender with a slight al dente bite, about 18–20 minutes total. Remove the risotto from heat and stir in the remaining 2 tablespoons butter, the grated Pecorino Romano, and lemon zest until creamy. Taste and season with salt and plenty of freshly ground black pepper as needed. Spoon into warm bowls, sprinkle with extra Pecorino and chopped parsley if using, and serve immediately. Enjoy the creamy, tangy bite of pecorino and the buttery pop of Castelvetrano olives — perfect for a cozy Christmas Eve! Spinach, Pea, and Mascarpone Risotto Bright, creamy risotto studded with sweet peas and silky mascarpone — comfort on a spoon. Ingredients: 4 cups baby spinach, washed and roughly chopped 1 cup frozen peas (thawed) 1 1/2 cups Arborio rice 1 small onion, finely diced 2 cloves garlic, minced 4 cups low-sodium vegetable or chicken broth, kept warm 1/2 cup dry white wine (optional; substitute extra broth if not using) 3 tbsp olive oil or unsalted butter 3 tbsp mascarpone cheese 1/2 cup freshly grated Parmesan cheese, plus extra for serving Salt and freshly ground black pepper, to taste Zest of 1 lemon (optional, for brightness) Extra virgin olive oil or a small knob of butter, for finishing How to Make: Warm the broth in a saucepan over low heat so it’s hot but not boiling. Heat 2 tbsp olive oil or butter in a wide heavy pan over medium heat. Add the diced onion and a pinch of salt; cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the Arborio rice and stir to coat the grains for 1–2 minutes until edges look translucent. Pour in the white wine (if using) and stir until mostly absorbed. Add a ladle of warm broth, stir frequently, and let the rice absorb most of the liquid before adding the next ladle. Repeat adding broth, one ladle at a time, stirring often and keeping the heat at a gentle simmer; this takes about 18–20 minutes until the rice is creamy and just tender. About 5 minutes before the rice is done, stir in the peas so they cook through but stay bright. When the rice is al dente and creamy, remove from heat and fold in the chopped spinach — it will wilt from the residual heat. Stir in the mascarpone and grated Parmesan until melted and silky. Taste and season with salt and pepper. Finish with lemon zest if using and a drizzle of extra virgin olive oil or a small knob of butter for shine. Serve immediately with extra Parmesan on the side. Dig in while it’s warm — this risotto hugs the palate and makes any holiday evening feel extra special. Brown Butter and Walnut Risotto With Gorgonzola A nutty, creamy risotto with browned butter, crunchy walnuts and tangy Gorgonzola — perfect for a cozy Christmas Eve. Ingredients: 4 tablespoons unsalted butter, divided 1 small onion or 1 shallot, finely chopped 1 1/2 cups Arborio or Carnaroli rice 1/2 cup dry white wine About 4 cups low-sodium chicken or vegetable stock, kept warm 3/4 cup crumbled Gorgonzola (mild or dolce, to taste) 1/2 cup toasted walnuts, roughly chopped 2 tablespoons finely grated Parmesan (optional, for extra savory depth) 1 tablespoon olive oil Salt and freshly ground black pepper, to taste Fresh parsley or chives, chopped, for garnish Lemon zest (optional, a pinch to brighten) How to Make: Warm the stock in a saucepan over low heat and keep it at a gentle simmer. In a large skillet or heavy saucepan, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add the chopped onion or shallot and a pinch of salt; cook until soft and translucent, about 4–5 minutes. Stir in the rice and toast briefly for 1–2 minutes until edges look translucent. Pour in the white wine and stir until mostly absorbed. Add a ladle (about 1/2 cup) of warm stock and stir frequently until the liquid is mostly absorbed; repeat, adding stock one ladle at a time and stirring, for about 18–20 minutes, until the rice is creamy and al dente. While the rice cooks, brown the remaining 2 tablespoons butter in a small skillet over medium heat: let it foam, then watch carefully as milk solids turn golden-brown and smell nutty, about 2–3 minutes; remove from heat to prevent burning. When the risotto is just cooked, stir in the browned butter, crumbled Gorgonzola, and grated Parmesan (if using) until creamy and well combined; adjust seasoning with salt and plenty of black pepper. Fold in most of the toasted walnuts, reserving a few for garnish, and add a pinch of lemon zest if desired to brighten flavors. Spoon risotto into warmed bowls, sprinkle with the remaining walnuts and chopped parsley or chives, and serve immediately. Enjoy this lush, nutty risotto — it’s a cozy, indulgent centerpiece for the holiday table. Roasted Beet and Goat Cheese Risotto Garlic Shrimp and Cherry Tomato Risotto Garlic Shrimp and Cherry Tomato Risotto — a cozy, flavorful risotto topped with garlic-scented shrimp and burst cherry tomatoes. Ingredients: 1 cup Arborio rice 12–16 large shrimp, peeled and deveined 1 cup cherry tomatoes, halved 4 cups low-sodium chicken or vegetable broth, kept warm 1/2 cup dry white wine (or extra broth) 1 small onion or 2 shallots, finely chopped 3 cloves garlic, minced (plus 1 extra clove for shrimp) 2 tbsp olive oil 2 tbsp unsalted butter 1/2 cup freshly grated Parmesan cheese 1 tbsp lemon juice 1 tsp lemon zest (optional) 1/4 cup fresh parsley, chopped Salt and freshly ground black pepper, to taste Pinch of red pepper flakes (optional) How to Make: Warm the broth in a saucepan over low heat and keep it hot. In a large skillet, heat 1 tbsp olive oil over medium heat; add shrimp seasoned with salt, pepper and the extra minced garlic, cook 1–2 minutes per side until pink and opaque; remove shrimp and set aside. In the same skillet, add 1 tbsp olive oil and 1 tbsp butter; sauté chopped onion until soft and translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in Arborio rice and toast 1–2 minutes, stirring so the grains are coated and slightly translucent at the edges. Pour in the white wine and stir until mostly absorbed. Add warm broth, one ladleful (about 1/2 cup) at a time, stirring often and allowing liquid to be absorbed before adding the next ladle; continue for about 18–20 minutes until rice is creamy and al dente. When rice is nearly done, stir in halved cherry tomatoes and a pinch of red pepper flakes; cook 2–3 minutes until tomatoes soften slightly. Remove risotto from heat; stir in remaining butter, Parmesan, lemon juice and zest, and chopped parsley; season to taste with salt and pepper. Gently fold the cooked garlic shrimp into the risotto or arrange on top, garnish with extra parsley and a drizzle of olive oil if desired. Enjoy this garlicky, tomato-bright risotto that’s perfect for a cozy Christmas Eve dinner! Celery Root and Fontina Risotto Celery Root and Fontina Risotto — Earthy, creamy, and perfectly cozy for a festive night. Ingredients: 1 medium celery root (celeriac), about 1 lb, peeled and diced small 1 1/2 cups Arborio rice 4 cups low-sodium chicken or vegetable stock, kept warm 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup dry white wine 3 tablespoons unsalted butter 2 tablespoons olive oil 3/4 cup grated Fontina cheese (plus extra for serving) 1/4 cup grated Parmesan cheese (optional, for extra umami) Salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley or chives for garnish Zest of 1 lemon (optional, for brightness) How to Make: Heat the stock in a saucepan and keep it gently simmering. In a large skillet or heavy pot, warm the olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and a pinch of salt; cook until translucent, about 4 minutes. Stir in the garlic and diced celery root; cook 6–8 minutes until the celery root begins to soften and take on a little color. Add the Arborio rice and stir to coat the grains for 1–2 minutes until they look slightly toasted. Pour in the white wine and stir until it’s mostly absorbed. Add a ladleful of warm stock (about 1/2 cup) and stir frequently until the liquid is mostly absorbed; continue adding stock, one ladle at a time, stirring and allowing absorption between additions, for about 18–20 minutes total. When the rice is tender but still has a slight bite and the texture is creamy, remove the pan from heat. Stir in the remaining 2 tablespoons butter, Fontina, and Parmesan (if using) until melted and silky; season with salt and pepper to taste. Finish with lemon zest if using, and sprinkle with chopped parsley or chives. Serve immediately, topped with extra Fontina or a crack of black pepper. Savor each spoonful — this risotto is comfortingly rich with a subtle, savory bite that’s perfect for Christmas Eve. Conclusion You’ll pick one risotto, or you’ll mix and ideas to match your guests. You’ll prep ingredients early, warm stock gently, and stir steadily for creamy rice. You’ll taste and season, add butter or cheese, and finish with fresh herbs or a squeeze of lemon. You’ll plate attractively, serve promptly, and keep leftovers chilled. You’ll enjoy a calm kitchen, a proud table, and a simple, elegant Christmas Eve meal.