Rice Dish

Italy

Risotto Amarone is a traditional Veronese dish made with two key ingredients &ndash; Vialone Nano rice and Amarone red wine. Besides those two, the risotto is made with onions, broth, olive oil, butter, salt, and pepper. Although there are just a few ingredients used in the dish, they are all of excellent quality. Before serving, it is recommended to let the risotto sit for a few minutes, and when served, it is typically topped with grated Parmigiano-Reggiano.

Risotto Amarone

Risotto con gamberi is a traditional risotto made with shrimp as the key ingredient. The other ingredients used in the dish include risotto rice, butter or olive oil, onions, celery, garlic, stock, white wine, and seasonings. Once cooked, when the rice has become al dente, tender and creamy, the heat is turned off and the dish is ready to be served. It's recommended to top the risotto with grated Parmigiano-Reggiano on top. For the best results, leave the risotto to sit for a few minutes before serving.

Risotto con gamberi

Risotto con la rucola is a traditional type of risotto made with rocket (arugula) as the star ingredient. Other ingredients usually include onions, risotto rice, butter, white wine, stock, grated Parmigiano-Reggiano, salt, and pepper. The onions are fried in butter until soft, mixed with the rice, and covered with wine and cooked until the alcohol evaporates. The stock is added gradually while constantly stirring the dish until the rice becomes tender and creamy. The butter, chopped rocket, and cheese are stirred in, the risotto is left to rest for a few minutes, and it's then served while still warm.

Risotto con la rucola

Risotto con le mele or apple risotto is a popular Italian rice dish characterized by a combination of sweet and savory flavors. Although some think that the tangy, slightly sweet apples might clash with risotto's creaminess, the opposite is true as this unique combination creates a delicious, distinctive symphony of opposing flavors. The dish is usually made with butter, thinly sliced, crispy apples, chicken stock, onions, olive oil, white wine, diced cheese, and rice. Additionally, risotto con le mele can also be flavored with a pinch of cinnamon and a splash of Calvados brandy.

Risotto con le mele

Risotto con le salamelle is a traditional risotto originating from Lombardy. It's made with a combination of butter, onions, soft salami, rice, and chicken broth. The salami should ideally be from Cremona, while the rice should be of the Vialone nano variety. The onions and peeled and chopped salami are saut&eacute;ed in butter, followed by the rice which is stirred with a wooden spoon in order to become toasted. The chicken broth is then added to the pan and the risotto is constantly stirred until cooked al dente. Finally, the dish is sprinkled with grated Parmigiano-Reggiano and served.

Risotto con le salamelle

Risotto con le seppie is a traditional risotto made with cuttlefish. Other ingredients usually include fish stock, tomato paste, olive oil, black pepper, garlic, parsley, anchovies, and risotto rice such as Carnaroli or Arborio. The cuttlefish is washed, chopped into small strips and pieces, and set aside. The garlic, parsley, and anchovies are saut&eacute;ed in olive oil over medium heat until the anchovies dissolve, and the cuttlefish is then added to the mixture along with freshly ground black pepper. The fish stock, tomato paste, and rice are added to the pan, and the risotto is simmered over medium heat until done. Risotto con le seppie is served immediately, while still hot.

Risotto con le seppie

Risotto con le trote is a traditional type of risotto originating from Veneto. The risotto is usually made with a combination of rice (preferably vialone nano), white wine, fresh trout, garlic, butter, olive oil, parsley, bay leaves, peppercorns, cinnamon, cloves, nutmeg, ginger, allspice, and salt. The trout is poached in water with bay leaves, parsley, and spices. The trout is removed, skinned, and filleted, while the stock is strained back into a pan and brought to a boil. The garlic is saut&eacute;ed in butter and oil, and the rice is toasted in the same pan. The mixture is covered with wine and stock, and it's then cooked until the liquid is absorbed. After some time, the fish fillets are stirred in, and once the rice becomes tender, a bit of butter is stirred into the risotto. Risotto con le trote is garnished with chopped parsley and served immediately, ideally with a glass of chilled Soave on the side.

Risotto con le trote

Risotto con panna e rucola is a traditional rice dish originating from Italy. It&rsquo;s usually made with a combination of risotto rice, stock, onions, butter, grated cheese, rocket, cream, salt, pepper, and dry white wine. The onions are saut&eacute;ed in butter until soft, then cooked with the rice, white wine, and stock. The risotto is slowly simmered and continuously stirred. Near the end of cooking, grated cheese and cream are added to the risotto, which is then mixed, seasoned with salt and pepper to perfection, and sprinkled with chopped rocket. It&rsquo;s recommended to serve this creamy risotto warm with more grated cheese on the side.

Risotto con panna e rucola

Risotto con peperoni is a traditional type of risotto made with bell peppers as key ingredients. Other ingredients used to make the risotto usually include carnaroli rice, vegetable stock, white wine, olive oil, butter, Parmigiano-Reggiano cheese, salt, and black pepper. The bell peppers blanched or saut&eacute;ed and cut into smaller pieces, while the rice is shortly cooked in olive oil and mixed with white wine. The hot stock is gradually added to the risotto along with the bell peppers. The risotto is cooked until the rice is al dente and the peppers are tender. In order to finish the risotto, butter and grated cheese are stirred into it. Before serving, the risotto is often seasoned with ground black pepper and sometimes a few basil leaves.

Risotto con peperoni

Risotto con pomodori e basilico is a traditional type of risotto originating from Liguria. The risotto is usually made with a combination of risotto rice (preferably Arborio), tomatoes, olive oil, pine nuts, basil, garlic, white wine, vegetable stock, Parmigiano-Reggiano cheese, salt, and black pepper. The pine nuts and rice are toasted in olive oil, covered with wine, and stirred until it's absorbed. Stock is then added to the pan gradually while the risotto is stirred. A chunky sauce consisting of tomatoes, basil, and garlic is then stirred in, and when the risotto becomes creamy and the rice is tender but firm, the pan is removed from the heat and the cheese is stirred in before the risotto is left to rest. It's then served on warmed platters or warmed individual plates.

Risotto con pomodori e basilico

Risotto con punte di asparagi is a traditional risotto variety made with asparagus as the star ingredient. Although there are many variations, other ingredients used for the dish usually include risotto rice such as carnaroli, shallots, olive oil, butter, Grana Padano or Parmigiano-Reggiano cheese, onions, celery, carrots, salt, and pepper. The risotto is prepared by following the standard procedure for making the dish, and once done, it is seasoned with salt and pepper, drizzled with olive oil, mixed with butter and grated cheese, and garnished with asparagus tips on top.

Risotto con punte di asparagi

Risotto con salsiccia is a hearty dish from northern Italy, perfect for cold winter days. Apart from salsiccia sausage, only a few ingredients are needed for the basic version of this comforting dish: onions, rice, meat stock, wine (versions with both red and white wine exist), salt, and pepper. Although delicious enough even in its basic form, risotto con salsiccia is often additionally enriched with aromatic herbs, mushrooms, radicchio, and even gorgonzola or stracchino. It is best enjoyed warm, garnished with grated Parmigiano cheese.

Risotto con salsiccia

Risotto di finocchi is a traditional type of risotto made with fennel bulbs as the star ingredient. Other ingredients usually include onions, butter, risotto rice, stock, salt, pepper, and grated Parmigiano-Reggiano. The fennel hearts are sliced thinly and fried with onions in butter until tender. The rice is added and toasted, and the mixture is then gradually covered with stock while being continuously stirred. Once the rice is tender but firm, the butter and cheese are stirred in, and the risotto is left to rest for a few minutes before it's served warm.

Risotto di finocchi

Risotto di g&ograve; is a traditional Venetian risotto made with g&ograve; (also known as gobio or goby fish), a small fish found in the Venetian Lagoon. This dish is particularly famous on the island of Burano, where it has been cherished for generations. The essence of risotto di g&ograve; lies in its delicate, briny flavor that showcases the freshness of the lagoon fish. To prepare the dish, goby fish is simmered to make a light, flavorful broth, which is then used to cook the risotto. The broth is often enriched with a soffritto (a saut&eacute;ed mixture) of onions and olive oil, and sometimes a splash of white wine. Risotto di g&ograve; is typically served as a first course, and its simplicity is meant to highlight the freshness and flavor of the local ingredients.

Risotto di gò

Risotto in cantina is a unique Italian rice dish originating from the Veneto region. Also known as risotto of the wine cellar, it&rsquo;s made by preparing a simple risotto that&rsquo;s cooked in broth and enriched with butter and Parmigiano-Reggiano cheese. When it&rsquo;s time for the risotto to be served, a glass of slightly sharp dry white wine such as Soave is poured into each plate, and the risotto is served on top. However, the wine mustn&rsquo;t be mixed with the risotto &ndash; each forkful is dipped in as it&rsquo;s eaten. The wine will become heated by the risotto and it will develop a unique quality that&rsquo;s very pleasing to the palate.

Risotto in cantina

Risotto panna e porri is a traditional risotto. It's made with cream and leeks as primary ingredients. Other ingredients used in the risotto include butter, vegetable stock, rice, salt, pepper, and grated cheese. The stock is usually made from the green parts of the leeks, and adding a potato to the stock will make it even creamier. When the rice becomes tender and firm to the bite, the dish is covered for a short time and the cream is then added to the pan along with seasonings. When served, it's recommended to sprinkle risotto panna e porri with grated Parmigiano-Reggiano cheese. The dish is popular from late autumn to early spring, when leeks are in season.

Risotto panna e porri

Originating from Pavia, risotto Pavese is a traditional dish made with borlotti beans as the most important ingredient. Apart from the beans, the risotto contains rice, broth, carrot, onions, garlic, olive oil, butter, tomatoes, grated cheese, celery, and white wine. Before serving, butter and grated cheese are stirred into the risotto for even richer flavors.

Risotto Pavese

A true messenger of spring, risotto primavera is a creamy Italian rice dish studded with colorful vegetables such as asparagus, spring onions, shallots, fresh peas, and broad beans. Other ingredients include butter, chicken or vegetable stock, Arborio or Carnaroli rice, and a splash of dry white wine. The dish is typically finished with grated Parmigiano-Reggiano, and it is recommended to serve the risotto warm, preferably garnished with a few basil leaves.

Risotto primavera

Risotto tastasal is a traditional dish of the Veronese cuisine. The key ingredient in this risotto is tastasal &ndash; a local salami made with ground pork belly and shoulder, seasoned with just the right amount of salt. In order to prepare the dish, rice should be boiled in meat broth, then combined with saut&eacute;ed onions, garlic, and tastasal. The risotto is typically garnished with a pinch of nutmeg and grated Parmigiano Reggiano.

Risotto tastasal

As the name suggests, this Italian risotto variety is made with colorful ingredients that resemble the colors of the Italian flag &ndash; green (basil, thyme, marjoram), white (cheese), and red (tomatoes). Other ingredients include rice, zucchini, onions, butter, milk, vegetable broth, olive oil, salt, and pepper. Once prepared, it is recommended to serve it with freshly grated Parmigiano-Reggiano on top.