Risotto served with pork chops, with a support "puntel" of.

Risotto with ragù, a sauce based on minced (US: ground) meat and tomatoes and served with grated Parmesan cheese.

Risotto with artichokes

Risotto with artichokes and peas often found in Rome in spring.

Risotto with chicken livers.

Risotto with prawns (US: shrimp) and white wine, though one commentator does say red wine, which seems unlikely.

Rice cooked with cuttlefish, stirred throughout the cooking process.

A risotto made with clams

A risotto made with courgettes (US: zucchini).

Risotto con l'uve alla veneta is a classic Venetian dish of rice cooked with grapes, garlic and grated cheese.