Here is what I think about risotto: A good risotto should be creamy, but not gummy or soupy. The rice should be tender, with a little give to each bite (al dente). Any accompanying ingredients should be minimal without muddying, and ideally, they should reflect the season. This risotto checks all of those boxes.

It’s firmly planted in spring with a lemony brightness and pucker that cuts through risotto’s inherent richness. Flecks of fresh mint and lemon zest add color and a fragrant whiff of garden-fresh flavor. The finished dish is creamy and elegant without being heavy. You can easily dig into a steaming bowl of this risotto and call it a meal, but it also makes a simple first course or side dish to meat and fish.

When making risotto, there are a few rules to follow for success. For a traditional risotto, you will need to purchase arborio, an Italian rice grain known for its high starch content, which creates a creamy risotto. Be sure to lightly toast the rice grains before adding any liquid. This step creates a protective shell around each grain, which prevents the rice from bursting or becoming soggy while cooking.

And yes, you must continually stir the rice while it cooks. This will prevent the rice from sticking to the pan and burning while cooking, and it will help to release the starch from the rice grains, which develops the risotto’s creaminess. This may sound labor-intensive, but the process should take only 20 to 25 minutes, and it you'll get to take pride of accomplishment in the finished result. It’s also a window of time when the only task at hand is to concentrate on the rhythm of stirring -- which in itself might be considered a simple pleasure -- yielding delicious results.

Lemon Risotto With Mint

Active Time: about 30 minutes

Total Time: about 30 minutes

Yield: Serves 4 to 6

6 cups chicken stock

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 small yellow onion, finely chopped, about 1/2 cup

2 cups arborio rice

1/2 cup dry white wine

1/2 cup (packed) finely grated Parmesan cheese

2 tablespoons fresh lemon juice

1 tablespoon finely chopped mint leaves, plus more for garnish

2 teaspoons finely grated lemon zest, plus extra for garnish

1/2 teaspoon salt, or more to taste

1/4 teaspoon freshly ground black pepper

Bring the stock to a simmer in a medium saucepan. Reduce the heat to low and keep warm.

Heat 1 tablespoon butter and the oil in a deep skillet or pot over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Stir in the rice and cook until the rice is well coated and slightly toasted, stirring constantly, 1 to 2 minutes.

Add the wine and stir until the wine is absorbed, about 1 minute.

Add 1 cup stock and stir until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup, until the rice is al dente and the risotto is creamy. (Depending on the age of the rice, you may not use all of the stock. Older rice requires more liquid to cook.)

Remove the pan from the heat and stir in the remaining 1 tablespoon butter and the cheese. Stir in the lemon juice, mint, zest, salt and black pepper, and taste for seasoning.

Serve immediately, garnished with additional mint and lemon zest.

CAPTIONS AND CREDITS

Hummus is my go-to appetizer. And while traditional chickpea hummus is always a favorite, it's fun to riff on this popular Middle Eastern dip with additional ingredients. For instance, vibrant beet hummus and roasted carrot hummus are flavorful and colorful additions to any menu and highly decorative on a party table.

This red pepper hummus is my latest rendition, which is smoky, sweet and fragrant with spice. Using the faithful chickpea as a base, I added roasted red peppers and fiery harissa paste to the mix as a spicy dip for vegetables and bread.

It’s garnished with dukkah, which is an essential Middle Eastern condiment made from ground nuts, sesame seeds and whole spices. It may appear underwhelming, but I assure you it is not. Dukkah is crunchy and aromatic, and adds extra texture and flavor to an assortment of dishes. It can simply be sprinkled over bread dipped in olive oil, or swirled into dips and spreads, scattered over salads, or used as a coating for meat and fish. And the good news is that it stores exceptionally well. You can make a batch of this versatile mix and keep it in the refrigerator for up to six months for handy sprinkling.

Smoky Red Pepper Hummus With Dukkah

Active Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 1 1/2 cups hummus and 3/4 cup dukkah (both recipes may easily be doubled)

Hummus:

1 (15-ounce) can chickpeas, drained

1 large roasted red bell pepper, drained well if using a jarred pepper

1/4 cup extra virgin olive oil

2 garlic cloves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 to 2 teaspoons harissa paste (or Sriracha)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper

Dukkah:

1/2 cup hazelnuts

1/4 cup raw almonds

2 tablespoons sesame seeds

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2 teaspoons black peppercorns

1 teaspoon fennel seeds

1 teaspoon sea salt

Make the hummus:

Combine all of the hummus ingredients in the bowl of a food processor, and process until smooth. If too thick, add additional olive oil or warm water to your desired consistency.

Make the dukkah:

Toast the hazelnuts in a skillet over medium heat until fragrant and colored. Remove and pour onto a clean kitchen towel. Cover with the towel and rub to remove the skins. Cool the hazelnuts.

Separately, toast the almonds until golden brown, and toast the sesame seeds until light golden.

Add the cumin, coriander, peppercorns and fennel seeds to a clean skillet and toast until fragrant, about 1 minute.

Combine the nuts and seeds in the bowl of a food processor and process until finely ground. Add the salt and taste for seasoning. Use immediately or store in an airtight container in the refrigerator for up to 6 months.

Serve the hummus garnished with dukkah and chopped fresh mint and/or cilantro.

CAPTIONS AND CREDITS

There’s no better time for a pot of beef stew than winter, and when March rolls around with St. Patrick’s Day hype and festivities, why not add an Irish twist with a splash of Irish stout?

This is a no-nonsense and comforting beef stew that’s guaranteed to warm and fill your belly, whether you’re Irish or not. As most stews go, it’s a humble and forgiving recipe. Cubes of beef slow-cook and braise to melting tenderness in a meaty broth, brightened by tomato and fortified with a generous glug of stout beer. The stout makes its mark in the stew with its sweet and malty notes of chocolate and coffee, adding depth and richness to the simple beef stock.

Stout has a hoppy bitterness, so you need add only 8 ounces to the recipe for effect -- which conveniently provides leftovers for drinking while you cook. This stew is also swimming with chunky root vegetables, which add earthy sweetness and round out the beefy component, permitting you to call this a one-dish meal, vegetables and all.

You can make this stew in one day, but if you have time and can plan ahead, I encourage you to make it the day before and chill it overnight. Not only does this allow the flavors to meld and develop, the fat will have time to rise and solidify on the stew. The next day you can simply lift off and discard the collected fat. Feel free to add your favorite root vegetables to the stew. I always include carrots, and then add a combination of celery root, parsnip and/or rutabaga.

Irish Beef and Guinness Stew

Active Time: 30 minutes

Total Time: 3 1/2 to 4 hours

Yield: Serves 6

2 tablespoons olive oil, divided

3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces

Salt

Freshly ground black pepper

1 medium onion, chopped

4 cloves garlic, chopped

1 cup stout beer, such as Guinness

1/3 cup tomato paste

3 cups beef (or chicken) stock

2 teaspoons dried thyme

2 bay leaves

2 carrots, sliced 1/4-inch thick

1 1/2 pounds root vegetables, such as rutabaga, parsnip, celery root, peeled and cut into 3/4-inch chunks

Preheat the oven to 300 degrees.

Heat 1 tablespoon oil over medium-high heat in a Dutch oven or ovenproof pot with a lid. Season the beef all over with salt and pepper. In batches, brown the beef on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with the remaining beef.

Add the onion to the pot and saute until soft, scraping up any brown bits, 2 to 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the beer and bring to a simmer, and then add the tomato paste and stir to blend.

Return the beef and any accumulated juices to the pot, and then add the stock, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover.

Bring the liquid to a boil and then turn off the heat. Cover the pot, transfer to the oven, and cook until the meat is tender but not falling apart, 2 to 2 1/2 hours, stirring occasionally. (The meat will continue to cook once the vegetables have been added.) Remove from the oven.

(At this point, the stock may be refrigerated. Let the stew cool slightly, then cover and refrigerate overnight. The next day, remove the stew from the refrigerator at least 1 1/2 hours before serving and heat the oven to 300 degrees. Remove and discard any accumulated fat from the surface and gently reheat the stew in the oven before proceeding with the next step.)

While the stew is cooking (or reheating), heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and root vegetables and lightly season with salt. Saute the vegetables until they brighten in color and are crisp-tender, 3 to 4 minutes.

Add the vegetables to the stew. Return the pot to the oven and cook, partially covered, until the meat is fork-tender and the sauce is slightly reduced, about 1 more hour, stirring occasionally. Remove the stew from the oven and taste for seasoning. Serve hot with mashed potatoes.

CAPTIONS AND CREDITS