Rice Dish

Risotto al caviale is a traditional caviar risotto. It's made with a combination of risotto rice, white wine, caviar, heavy cream, onions, butter, and seasonings. The risotto is cooked in a regular way until the rice becomes tender. Once the dish has been prepared, it's seasoned with salt and pepper, while a bit of caviar is added on top of the rice. This risotto is especially popular on Christmas Eve and during the festive Christmas season.

Risotto al caviale

Risotto al cavolfiore is a traditional risotto variety made with cauliflower as the key ingredient. Other ingredients include risotto rice such as carnaroli or arborio, chicken or vegetable stock, white wine, garlic, parsley, butter, olive oil, salt, pepper, and grated cheese. The cauliflower is shortly roasted, cooked with the stock, then blended into a pur&eacute;e which is subsequently added to the risotto while it cooks. Once done, the dish is usually served topped with grated Parmigiano-Reggiano. For an even nicer touch, top the risotto with crispy pancetta pieces.

Risotto al cavolfiore

Italy

Risotto al Chianti is a traditional type of risotto originating from Tuscany. The risotto is usually made with a combination of arborio rice, onions, celery, stock, butter, sage or rosemary, Chianti red wine, salt, pepper, and Parmigiano-Reggiano cheese. The onions, celery, and sage or rosemary are fried in butter, and the rice is then toasted in the same pan. The mixture is covered with Chianti and cooked until the alcohol evaporates. Stock is gradually added to the risotto while continuously stirring, and once it becomes creamy and the rice is tender, butter and grated cheese are added to the pan. The risotto is left to stand for a few minutes and it's then served while still warm.

Risotto al Chianti

Risotto alla ciociara is a traditional dish originating from Lazio. This vegetable risotto is made with a combination of risotto rice (Carnaroli or Arborio), onions, zucchini, butter, borlotti beans, asparagus, peas, tomatoes, pepper, vegetable stock, parsley, and grated Parmigiano-Reggiano. The vegetables are saut&eacute;ed in butter over low heat, then mixed with the tomatoes and seasoned with black pepper. The vegetable stock is added to the pot with the rice, and the combination is simmered until the rice becomes tender. Before serving, the risotto is sprinkled with the parsley and grated cheese. It is believed that this risotto was brought over from Veneto to southern Lazio by migrant workers.

Risotto alla ciociara

Risotto alla crema di scampi is an Italian dish that is made using Carnaroli or Arborio rice and a cream made of scampi (a type of small lobster). Preparation involves creating a rich stock from scampi heads and shells and garlic, which is gradually introduced to the rice to aromatize it with a deep seafood flavor. The risotto gets its velvety texture and creamy richness from a slow absorption process, during which the rice absorbs the stock one ladle at a time. In the end, the scampi tails are added to enrich the dish. It can be further personalized with various additional touches like a dash of brandy, a sprinkle of saffron, or a garnish of fresh herbs. Risotto alla crema di scampi is best paired with some light white wine or prosecco.

Risotto alla crema di scampi

Risotto all'aglio is a traditional type of risotto made with garlic as the star ingredient. Although there are many variations, this risotto is usually made witha combination of risotto rice, garlic, olive oil, parsley, tomatoes, prosciutto cotto, vegetable stock, Parmigiano-Reggiano cheese, salt, and pepper. The garlic and parsley are saut&eacute;ed in olive oil until soft, and then mixed with the tomatoes. Once the mixture starts to bubble, rice is stirred in and cooked shortly before the prosciutto cotto is added to the pan. The mixture is gradually covered with stock and stirred until the risotto is creamy and the rice tender but firm. The cheese is stirred into the risotto once it's taken off the heat. It's then left to rest for a few minutes and served warm.

Risotto all'aglio

Risotto alla pilota is a popular dish from Mantua, named after the laborers who husked rice, called piloti. This risotto is not creamy, but dry and grainy, due to the way it is prepared, using the right ratio of water and rice, which completely absorbs the water during cooking. The dish was invented to suit the needs of hard-working laborers - the rice wouldn't get sticky and could be consumed for many days, reheated and combined with leftover meat. Nowadays, this flavorful risotto prepared with pork sausage meat and parmesan is a nourishing dish that everyone can enjoy.

Risotto alla mantovana

One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created sometime in the 16th century, during the construction of Duomo. Apparently, it was invented by either the master glazier of Milan's cathedral, a Flemish painter named Valerio Diependale, or his apprentice, nicknamed Zafferano (lit. saffron), who regularly used this expensive spice to stain the glass windows yellow. However, the first recipe under the name risotto alla Milanese was found in Giovanni Felice Luraschi's 1829 cookbook Nuovo Cuoco Milanese Economico, and over time, this saffron-flavored classic became a traditional accompaniment to ossobuco, another signature dish of Milan.

Risotto alla Milanese

Risotto alla paesana is an Italian rice dish prepared with rice, broth, pancetta or bacon, butter, and a variety of fresh vegetables such as onions, carrots, celery, garlic, peas, zucchinis, and mushrooms. Herbs such as parsley, basil, and bay leaves are often added for extra flavor. When the rice is completely cooked, and the vegetables are tender, grated Parmigiano Reggiano is usually stirred into the risotto, which can then be immediately served. It is recommended to serve this peasant-style risotto with a glass of full-bodied Italian white wine.

Risotto alla paesana

Risotto alla Parigina is a vintage Italian dish. After making regular risotto, it is left to cool down, then formed into little balls which are fried in butter and topped with a game sauce. The dish is particularly tasty if the sauce is creamy and full of flavor, so the one made with butter, flour, beef broth, Madeira wine, and currant jelly is perfect for this risotto.

Risotto alla Parigina

Risotto alla trevigiana is a traditional dish hailing from Treviso. It's prepared with thinly cut local radicchio, oil, rice, onions, sparkling wine, and stock. The radicchio is saut&eacute;ed in olive oil with onions, then the rice is added with the wine and stock until the risotto is done. Before serving, it's usually enriched with a knob of butter and a sprinkle of grated Parmigiano-Reggiano. In the Veneto region, risotto is typically served all'onda, meaning with waves, referring to the fact that it should be slightly more on the thinner, liquid side. Serve the dish with a glass of prosecco.

Risotto alla Trevigiana

Pumpkin risotto is a traditional autumn dish that is mainly associated with northern Italy, particularly with the regions of Veneto and Lombardy. The pumpkin can be prepared and pur&eacute;ed separately, or it is slowly cooked alongside short-grain rice, onions, white wine, and vegetable stock. The whole dish is occasionally enriched with nuts, sausage, or bacon and is usually finished off with the addition of butter and cheese such as Parmigiano Reggiano, Grana Padano or Taleggio. Like other types of risotto, the dish is always served warm.

Risotto alla zucca

Risotto alle carote is a traditional carrot risotto. It's made with a combination of risotto rice, vegetable stock, carrots, onions, butter, thyme, seasonings, and cheese such as Taleggio. Once prepared, the pan is removed from the heat and the cheese cubes are then added to the risotto, along with black pepper and thyme. The risotto is traditionally served while still warm, and it's often topped with grated Parmigiano-Reggiano. If there are any leftovers, they can be used to prepare a new dish &ndash; risotto al salto or jumping risotto.

Risotto alle carote

Risotto alle fragole is a popular Italian risotto with contrasting, sweet and savory flavors coming from the unlikely pairing of strawberries and rice. Other ingredients include onions, carrots, butter, white wine, and grated cheese. This risotto is best prepared in spring, when the strawberries are as fresh as they can be. It is recommended to garnish the plate with sliced strawberries, and many cooks like to add an extra touch of class by drizzling some balsamic vinegar from Modena on the rice.

Risotto alle fragole

Risotto alle ortiche is a traditional type of risotto made with stinging nettles as the key ingredient. Other ingredients used in the dish include risotto rice, celery, onions, carrots, stock, butter, and grated Parmigiano-Reggiano cheese. The risotto is cooked in a traditional manner until the rice becomes al dente. When it does, the nettle-butter-onion mixture is added to the risotto, which is then served with grated cheese on top. If desired, a bit of white wine can be added to the risotto in the beginning stages of cooking, while crispy pancetta is sometimes added as a garnish before serving. It's recommended to pair the risotto with a glass of Gew&uuml;rztraminer or Barbera d'Asti.

Risotto alle ortiche

Simple, deliciously creamy, yet wonderfully light, risotto al limone or lemon risotto is a traditional risotto variety that is especially prized in the summertime. It is made with butter, shallots, rice (preferably of the Arborio or Carnaroli varieties), egg yolk, grated lemon zest, and lemon juice. After it has been slowly cooked in order to develop the creaminess, the whole dish is typically finished with grated Parmigiano-Reggiano and served hot.

Risotto al limone

Risotto al prezzemolo is a traditional type of risotto that's especially popular in Lombardy. The risotto is usually made with a combination of risotto rice (preferably Arborio), onions, butter, parsley, white wine, stock, Parmigiano-Reggiano cheese, salt, and black pepper. The onions are saut&eacute;ed in butter until soft, mixed with the rice, and covered with wine until it's absorbed. Stock is added to the pan gradually while the risotto is continuously stirred until creamy. The dish is seasoned with salt and pepper, removed from the heat, and then mixed with more butter, a generous amount of parsley, and grated cheese. The risotto is served immediately in warmed plates.

Risotto al prezzemolo

Risotto al salto is a traditional rice dish. It's usually made with leftover risotto of any kind, but the best ones to use are risotto alla milanese or risotto al parmigiano. In order to prepare it, a pan is coated with olive oil or butter, and the risotto is then added to the mix, spread and patted to form a small frittata. Once a golden crust has formed on the bottom, the risotto is flipped on the other side and shortly fried until that side also becomes golden. The dish is called al salto because of this 'jumping' or flipping technique, as al salto means to jump. Risotto al salto is served immediately and enjoyed while still hot. It's recommended to sprinkle it with grated Parmigiano-Reggiano for the best experience.

Risotto al salto

Risotto al Teroldego is a traditional dish originating from Trento. The risotto is usually made with a combination of rice (carnaroli or vialone nano), the full-bodied Teroldego wine with fruity notes, onions, vegetable stock, extra-virgin olive oil, butter, salt, and black pepper. Once prepared, the risotto is seasoned with salt and pepper and a bit of butter is mixed into the dish. If desired, chopped fresh parsley and grated Parmigiano-Reggiano can be added for extra flavor. The risotto should have an intense flavor and a slightly bitter aftertaste. It's usually made during autumn and winter.

Risotto al Teroldego

Risotto al vino rosso is a classic, rich, red wine-flavored risotto prepared throughout Italy. In its basic form, it is a simple risotto made with butter, finely chopped onions, rice, stock, and of course, red wine. The wine used in the dish varies from one region to another, but any good, full-bodied, dry red wine will do. Although delicious enough even in its basic version, risotto al vino rosso is often flavored with aromatic herbs such as thyme, rosemary, or bay leaves, while varieties enriched with sausages, speck, and even gorgonzola cheese also exist. This comforting dish is best enjoyed right after the preparation, topped with grated Parmigiano and served with a glass of red wine, preferably the same one used to prepare the dish.