Rice cooked with cuttlefish, stirred throughout the cooking process.

Rice served with a sauce of lamb's kidneys stewed in port with herbs.

Riso con scampi is a dish of rice cooked with scampi, often with asparagus or peas.

"Coral rice." Rice with a pinkish shade, quite robust in flavour and good for strong-flavoured dishes, with cheese for example, and often used scattered into vegetable soups or minestrones.

Riso del Vagone is a dish of rice cooked with onions and tomatoes in stock and white wine, topped with slices of sausage and brussels sprouts and served with grated Parmesan.

A sort of risotto from the Veneto made by frying off some pancetta, onions, garllic and usually parsley. Risotto rice is then added with green peas and cooked. Parmesan cheese is stirred in and the dish is served.

Rice and offal. A soupy dish from Lombardy of rice with offal, usually lungs.

"Rice with lettuce." Lettuce chopped and braised in white wine with garlic, and pine nuts. Rice added and cooked and then served with grated Parmesan cheese.

"Rice with luganega." Crumbled luganega sausage browned with garlic, sage and onions. Rice and stock are added and, when it is cooked, cream and butter are stirred in and the dish is served with grated Parmesan cheese.

Rice cooked and mixed with beaten egg and grated cheese to finish.