Risotto alla Milanese
Must-SeeMilanRegion/Origin
SignatureKey fact
Saffron, butter, bone marrow, Parmigiano. Golden yellow, intensely savoury. The classic accompaniment to ossobuco. Milan's signature dish.
Risotto ai Funghi Porcini
Must-SeeNorthern ItalyRegion/Origin
SignatureKey fact
Fresh porcini in autumn, dried porcini year-round. Earthy, woody, umami-rich. The autumn comfort dish.
Risotto al Nero di Seppia
Must-SeeVeniceRegion/Origin
SignatureKey fact
Cuttlefish ink turns it jet black. Briny, dramatic, delicious. A Venetian classic. Don't wear white.
Risotto all'Onda
Must-SeeVenetoRegion/Origin
SignatureKey fact
The Venetian technique — looser, "wave-like" consistency. Uses Vialone Nano rice. Flows across the plate. The antithesis of stiff risotto.
Risotto al Barolo
Must-SeePiedmontRegion/Origin
SignatureKey fact
Red wine risotto — Barolo gives deep colour and flavour. Rich, tannic, complex. Served with aged Castelmagno cheese. A winter masterpiece.
💡 Pro tip: The best way to understand Italian risotto varieties is to eat them in their home region. A dish in its birthplace always tastes different — and better.
Where to start
Start with the classics, then explore regional variations. Italian risotto varieties rewards the curious and the hungry.