Rice & Grains

NYT Cooking

Polenta With Mushrooms, Favas and Tomatoes

I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.

NYT Cooking

Saffron Risotto With Spring Onion, Saffron and Green Garlic

This is inspired by — but much lighter than — risotto Milanese, the mother of all risottos. If you’ve never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn’t at all sharp, but more like the flavor of leeks. Prepare as you would leeks.

NYT Cooking

Risotto With Slow-Roasted Tomatoes