A dish from Piedmont of risotto made with broth and Barolo wine, served with grated cheese.

Risotto from Lombardy made with beans, sausage and tomatoes.

"Risotto in the style of the Carthusians". An elaborate risotto with freshwater produce such as crayfish and prawns (US: shrimp), frogs, sometimes perch and vegetables, including tomatoes, cooked in white wine.

Risotto from Chioggia made with locally caught gobies, small fish, white wine and parmesan cheese.

Risotto made with creamed prawns.

"Risotto in the style of Florence." Made with sauce of minced (US: ground) beef and chicken giblets.

Risotto with mussels

Risotto with slices of tomato, marjoram, guanciale and grated Parmesan cheese.

"Risotto in the style of Mantua." A risotto from Mantua made with fried sausages crumbled into it with butter, onions and Parmesan cheese.

Risotto made with fish stock, white wine and mussels, prawns (US: shrimp), clams and other good local shellfish and fish.