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

A risotto from The Veneto made with scraps left on a beef or veal bone.

A traditional risotto made in Sienna during the Palios of 2nd July and 16th August and containing sausage, red onions and peppers (US: sweet red bellpeppers).

Risotto tossed with agliata, a sauce of garlic, walnuts and bread, and grated Parmesan cheese.

Risotto with mutton from Venice.

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.

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.

Risotto made with veal, chicken livers and peas.

Risotto made with eel, mullet and sea bass.

A lovely fresh risotto made with spring vegetables - whatever is fresh.