"Risotto in the style of Milan." A simple but particularly delicious risotto made with chicken broth and saffron and sprinkled with Parmesan cheese, and ideally including beef and ham bone marrow. It is the traditional accompaniment to osso buco, along with gremolata.

Risotto made with sausage, a tomato sauce with saffron and grated Parmesan cheese.

Risotto made with ham, tomatoes and grated Parmesan cheese.

Risotto made in the tradtional way with onions and wine until a few minutes before the end of cooking, when it is moved to a frying pan (US: skillet) and finished with butter and cheese.

A lovely fresh, spring risotto made with peas,courgettes (US: zucchini) and asparagus.

Risotto made with good broth and then enriched with butter and Parmesan cheese, May be served with a sauce based on sausage with wild mushrooms and chicken livers.

Mussel risotto from the Veneto.

Risotto with seafood, often prawns, squid, mussels and clams, and usually spiced with a little chilli pepper.

"Risotto in the style of Piedmont." A Piedmontese risotto made with white truffles. The truffles define the Piedmontese name in this risotto, which may also include giblets, or crumbled salame.

A risotto from Mantua made with fried sausages crumbled into it with butter, onions and Parmesan cheese.