A classic risotto to zhuzh up however you like

Or don't: A bowl of this easy, creamy risotto is perfect as is.

View in browser|nytimes.com November 11, 2024 Kay Chun's risotto. Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Velvety risotto, hot honey chicken and chewy brown butter cookies By Melissa Clark Today seems to me like a good day to stir the pot — the risotto pot, I mean. Traditional recipes have you add broth bit by bit as you stir constantly, and even though you really need to stir it only now and then (so the rice doesn't stick to the bottom of the pan), a session of rhythmic, gentle stirring can be just what you need at the end of a long day. I often come back to this classic risotto by Kay Chun. You can serve it plain and simple, as it is, or stir in any number of vegetables or proteins to jazz it up. I'm a fan of tossing in a handful of peas and baby spinach for a green-flecked dish that reminds me of spring. An added bonus: The recipe calls for half a cup of dry white wine, so choose something you'd want to drink with dinner, and feel free to sneak a sip while the risotto burbles. Cook's prerogative, after all. Featured Recipe Classic Risotto View Recipe → Or maybe you're craving a little sweetness, possibly paired with fiery, distracting spice. Look no further than Vallery Lomas's roasted chicken thighs with hot honey and lime. Liberally seasoned with onion and garlic powders, honey, and lime zest, these crisp-skinned thighs are bathed in buttery chile sauce right at the end for heat and a glossy shine. Serve them with Genevieve Ko's easy microwave baked potato to smoosh into all the fragrant, schmaltzy drippings. Traditional XO sauce is made from a pricey mélange of dried scallops, dried shrimp and cured Chinese ham. Dolloped on noodles, eggs, rice dishes and the like, it brings a mild, saline funk that unfailingly boosts all the other ingredients. But Kay Chun has blazed another path toward this savory summit. By using a tin of smoked mussels as the base of the sauce, she replicates the XO magic in a more economical and convenient way. She then brushes the sauce on pieces of salmon and eggplant before roasting for a silky, rich dish to serve over rice. It's a lovely, umami-rich sheet-pan meal that could bust anyone out of a weeknight rut. Riffing vegan on a different Chinese classic, Hetty "Tofu Bo Peep" Lui McKinnon loses the lamb in a celebrated stir-fry dish and replaces it with bean curd and cauliflower. Her peppery, cumin-y tofu stir-fry (adapted by Margaux Laskey) is her take on a signature dish at Xi'an Famous Foods, a restaurant chain in New York. Bursting with intense spicy flavors and soft, supple textures, it's a feast for heat-seeking vegetable lovers everywhere. And for dessert: Genevieve's chewy brown butter cookies speckled with nuts and oats. These butterscotch-y beauties, with their nubby, crunchy texture, are decidedly at the top of my cookie to-do list. You need to subscribe to get these recipes and all the other recipes at New York Times Cooking (and if you already subscribe, we thank you). If you need help with a technical issue, like printing or saving to your recipe box, reach out to cookingcare@nytimes.com. And I'm at hellomelissa@nytimes.com if you want to get in touch. That's all for now. I'll see you on Wednesday. IN THIS NEWSLETTER Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Roasted Chicken Thighs With Hot Honey and Lime By Vallery Lomas 35 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Microwave Baked Potato By Genevieve Ko 20 minutes Makes 1 serving David Malosh for The New York Times. Food Stylist: Simon Andrews. Sheet-Pan Salmon and Eggplant With XO Sauce By Kay Chun 40 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Cumin Tofu Stir-Fry Recipe from Hetty Lui McKinnon Adapted by Margaux Laskey 25 minutes, plus 20 to 30 minutes' marinating time Makes 4 servings Johnny Miller for The New York Times. Food Stylist: Vivian Lui. Chewy Brown Butter Cookies By Genevieve Ko 1 hour 35 minutes, plus cooling Makes Makes 1 dozen Sign up for Dinner Tonight One quick and easy recipe in your inbox each night to answer that eternal question: What's for dinner? Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018