"Yellow rice." Rice made yellow by cooking with saffron and generally served with butter and Parmesan cheese.

"Rice in white." Plain boiled rice, usually simply served with butter and grated Parmesan cheese, though in the Veneto you may find a clear broth with rice. You may also see 'risi in bianco'.

Rice cooked in broth with sautéed onions and garlic and then with tomatoes incorporated.

Onions, pancetta and garlic stewed in butter, rice added with tomato sauce and cooked. Served with grated Parmesan cheese stirred in.

Rice cooked with mutton and spices.

Brown rice

"Worked rice." Risotto. Rice which is stirred during the cooking process, rather than just left to cook.

"Rice." Small, rice-shaped grains of pasta, used in soups.

"Black rice." There are two version of 'black rice'; one is blackened with squid, though preferably cuttlefish, ink, while, in Sicily, it will be rice cooked in milk with chocolated and cinnamon, decorated with chopped nuts.

"Black Easter rice." This is a sweet dish with the blackness coming not from squid ink but from chocolate. It is a risotto made with milk, cocoa and chocolate and decorated with candied fruits and almonds, sprinkled with a little cinnamon and diavolini, tiny sugar decorations.