"Rice with lemon." Eggs beaten and mixed with lemon juice and Parmesan cheese and stirred into plain cooked rice.

Risotto with cuttlefish ink and with chopped meats of the fish. This both colours and flavours the rice. Cuttlefish ink is preferable to squid ink.

Radicchio risotto, made with bitter red leaves of Radicchio di Treviso.

Risotto made in the traditional way but then mixed with beaten egg, formed into patties or flat cakes and fried. I do this with left-over risotto, but it is so delicious that it is worth doing from scratch.

A risotto from Tuscany made with broth flavoured with garlic, parsley, rosemary and red wine.

A risotto from The Veneto made prawns (US: shrimp) and eel

Risotto with truffles

Risotto with vegetables in season.

Risotto made with white wine, chicken broth and onions, In Venice it may include fish.

Risotto from Venice made with fava beans, peas, artichokes and cheese.