Top 10 Risottos: The Ultimate Guide to Classic Italian Risotto

Essential Risotto Base Technique

This is your foundation for all risotto variations

Base Ingredients (serves 4):

• 320g Carnaroli or Vialone Nano rice
• 1 white onion, finely diced
• 60g butter, divided
• 60g Parmigiano Reggiano
• 120ml dry white wine
• 1.5L hot stock
• Salt and white pepper

Basic Method:

1. Heat stock in separate pot
2. Toast rice in dry pan (2-3 minutes)
3. Soffritto (sauté onions in butter)
4. Add rice, toast 1-2 minutes more
5. Deglaze with wine
6. Add hot stock gradually
7. Final mantecatura (beating in butter and cheese)

Top 10 Classic Risotto Variations

1. Risotto alla Milanese

The golden standard of risotto

Risotto alla Milanese is a quintessential dish from Milan, renowned for its vibrant golden hue and luxurious flavor. This iconic risotto is distinguished by the use of saffron, which not only imparts its signature color but also infuses the dish with a subtle, aromatic essence. The origin of Risotto alla Milanese dates back to the 16th century, where it was believed to have been created by the Duke of Milan to accompany ossobuco, a hearty veal shank dish. The traditional preparation involves sautéing onions in butter, adding Arborio rice, and gradually incorporating beef or chicken broth while stirring continuously. A generous pinch of saffron is dissolved in warm broth before being added to the rice, ensuring an even distribution of flavor and color. Finished with Parmigiano-Reggiano cheese and a touch of butter, Risotto alla Milanese exemplifies the elegance and simplicity of Northern Italian cuisine.

Additional Ingredients:

• 0.5g saffron threads
• Bone marrow (optional, traditional)

Method Variations:

• Dissolve saffron in warm stock
• Add at two-thirds through cooking
• Finish with extra Parmigiano

Wine Pairing: Lugana or Verdicchio

2. Risotto ai Funghi Porcini

Wild mushroom elegance

Risotto ai Funghi Porcini is a beloved dish that celebrates the earthy flavors of porcini mushrooms, a staple in Italian gastronomy. Originating from the rich woodlands of Northern Italy, porcini mushrooms are prized for their robust aroma and meaty texture, making them the perfect complement to the creamy risotto base. This risotto begins by sautéing finely chopped onions and garlic in butter until translucent, followed by the addition of Arborio or Carnaroli rice. The mushrooms are then introduced, either fresh or dried and rehydrated, releasing their deep, umami-rich flavors into the dish. Gradually, warm vegetable or chicken broth is added, allowing the rice to absorb the liquid and develop its characteristic creamy consistency. A splash of white wine enhances the depth of flavor, while finishing touches of Parmesan cheese and a drizzle of truffle oil elevate the dish to gourmet status. Risotto ai Funghi Porcini is a testament to the harmonious blend of simple ingredients creating a sophisticated and satisfying meal.

Additional Ingredients:

• 40g dried porcini (soaked)
• 200g fresh mushrooms
• Garlic clove
• Fresh thyme
• Truffle oil (optional)

Method Variations:

• Use mushroom soaking liquid in stock
• Sauté fresh mushrooms separately
• Add at different stages for texture variety

Wine Pairing: Barolo or Barbaresco

3. Risotto al Nero di Seppia

Venetian black ink risotto

Risotto al Nero di Seppia is a strikingly beautiful and flavorful dish that incorporates squid ink, giving the risotto its characteristic deep black color and a rich, briny taste. This Venetian specialty is not only visually impressive but also offers a unique depth of flavor that sets it apart from traditional risottos.

Originating from the coastal regions of Venice, Risotto al Nero di Seppia is a testament to Italy’s love for seafood and innovative culinary techniques. The use of squid ink dates back centuries, as fishermen would utilize every part of the squid, including the ink sacs, to create flavorful dishes. This risotto became a favorite among Venetians for its ability to capture the essence of the sea in a creamy, comforting dish. Today, it remains a beloved delicacy in Italian cuisine, celebrated for its bold flavors and elegant presentation.

Additional Ingredients:

• 2 cuttlefish with ink sacs
• Garlic
• Fresh parsley
• 100g cherry tomatoes

Method Variations:

• Clean cuttlefish, reserve ink
• Add ink in final stages
• No cheese in seafood risotto

Wine Pairing: Soave or Verdicchio

4. Risotto agli Scampi

Langoustine luxury

Risotto agli Scampi is a luxurious seafood-infused risotto that highlights the delicate sweetness of scampi (langoustines or prawns). This elegant dish is a favorite in coastal regions of Italy, where fresh seafood is abundant. The preparation begins with a soffritto of finely chopped onions and garlic sautéed in olive oil and butter, providing a flavorful foundation. Arborio or Carnaroli rice is then added, toasting lightly to absorb the aromatic oils. White wine is poured in, allowing the alcohol to evaporate and the rice to absorb the wine's tangy notes. Gradually, warm seafood or vegetable broth is incorporated, with constant stirring to release the rice's starches, creating a creamy texture. Fresh scampi are added partway through the cooking process, ensuring they remain tender and succulent. A generous handful of fresh parsley and a squeeze of lemon juice brighten the flavors, while a sprinkle of Parmesan cheese adds a savory depth. Risotto agli Scampi is a harmonious blend of creamy rice and succulent seafood, perfect for a sophisticated dinner or special occasion.

Additional Ingredients:

• 12 fresh langoustines
• Shellfish stock
• Cherry tomatoes
• Fresh basil
• Garlic

Method Variations:

• Make stock from shells
• Cook langoustines separately
• Add at last minute to prevent overcooking

Wine Pairing: Vernaccia di San Gimignano

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5. Risotto al Radicchio

Bitter-sweet complexity

Risotto al Radicchio is a vibrant and flavorful dish that showcases the bittersweet taste of radicchio, a type of chicory with striking red and white leaves. This risotto originates from the Veneto region, where radicchio is a celebrated ingredient in local cuisine. The dish begins with a soffritto of finely diced onions and garlic, sautéed in butter and olive oil until soft and fragrant. Arborio or Carnaroli rice is then added, toasting gently to develop its nutty flavor. Chopped radicchio is introduced, its distinctive bitterness balancing the richness of the dish. Gradually, warm vegetable or chicken broth is incorporated, allowing the rice to absorb the liquid while maintaining a creamy consistency. A splash of red wine enhances the depth of flavor, complementing the radicchio's natural bitterness. Finished with a generous amount of Parmesan cheese and a drizzle of extra virgin olive oil, Risotto al Radicchio offers a sophisticated and visually stunning meal that perfectly balances savory and bitter notes.

Additional Ingredients:

• 2 heads radicchio Trevisano
• Red wine instead of white
• Gorgonzola (optional)

Method Variations:

• Grill radicchio first
• Use red wine for deglazing
• Add radicchio in stages

Wine Pairing: Valpolicella Classico

6. Risotto alla Zucca

Autumn comfort

Risotto alla Zucca is a comforting and aromatic dish that highlights the natural sweetness and creamy texture of pumpkin (zucca). This seasonal favorite is particularly popular in the autumn months when pumpkins are at their peak. The preparation begins with a soffritto of finely chopped onions and garlic, sautéed in butter until soft and translucent. Arborio or Carnaroli rice is then added, allowing the grains to toast slightly and absorb the aromatic flavors. Diced pumpkin is introduced, melting into the rice and infusing it with its rich, sweet essence. Gradually, warm vegetable or chicken broth is added, with continuous stirring to release the rice's starches and achieve a creamy consistency. A splash of white wine adds acidity and depth, balancing the pumpkin's sweetness. Finished with a generous handful of Parmesan cheese and a sprinkle of fresh sage or thyme, Risotto alla Zucca is a harmonious blend of sweet and savory flavors, offering a hearty and satisfying meal that embodies the essence of Italian comfort food.

Additional Ingredients:

• 400g pumpkin/butternut squash
• Sage leaves
• Nutmeg
• Amaretti cookies (crushed)

Method Variations:

• Roast pumpkin first
• Incorporate in two stages
• Crisp sage leaves for garnish

Wine Pairing: Fiano di Avellino

7. Risotto Primavera

Spring celebration

Risotto Primavera is a celebration of spring's bounty, featuring a medley of fresh, vibrant vegetables that embody the season's renewal. Originating from Northern Italy, this risotto is a testament to the Italian culinary philosophy of simplicity and quality ingredients. The dish begins with a soffritto of finely diced onions, garlic, and leeks, sautéed in olive oil and butter until fragrant. Arborio or Carnaroli rice is then added, toasting lightly to develop its nutty flavor. A variety of seasonal vegetables, such as asparagus, peas, zucchini, and cherry tomatoes, are incorporated, adding color, texture, and freshness to the dish. Gradually, warm vegetable broth is poured in, with constant stirring to release the rice's starches and create a creamy consistency. A splash of white wine enhances the flavors, while finishing touches of Parmesan cheese and fresh herbs like basil or parsley add a savory depth. Risotto Primavera is a light yet satisfying dish, perfect for those seeking a wholesome and colorful meal that celebrates the flavors of spring.

Additional Ingredients:

• Fresh peas
• Asparagus tips
• Zucchini flowers
• Fresh herbs

Method Variations:

• Blanch vegetables separately
• Add in final 2 minutes
• Finish with herb oil

Wine Pairing: Gavi di Gavi

8. Risotto al Gorgonzola

Rich and creamy

Risotto al Gorgonzola is a decadent and creamy dish that showcases the bold, tangy flavors of Gorgonzola cheese, one of Italy's esteemed blue cheeses. This rich risotto is a favorite in Northern Italian cuisine, particularly in the Lombardy region. The preparation begins with a soffritto of finely chopped onions and garlic, sautéed in butter and olive oil until soft and aromatic. Arborio or Carnaroli rice is added, allowing the grains to toast gently and absorb the buttery flavors. Warm vegetable or chicken broth is gradually incorporated, with continuous stirring to release the rice's starches, creating a luxurious, creamy texture. Crumbled Gorgonzola cheese is stirred in towards the end, melting into the risotto and infusing it with its distinctive sharpness and depth. A splash of white wine or cream can be added for extra richness. Finished with a sprinkle of freshly ground black pepper and a handful of toasted walnuts for added crunch, Risotto al Gorgonzola offers a sophisticated and indulgent dining experience, perfect for cheese lovers and special occasions.

Additional Ingredients:

• 150g Gorgonzola Dolce
• Walnuts
• Pear (optional)
• Black pepper

Method Variations:

• Add cheese in stages
• Toast walnuts separately
• Optional pear garnish

Wine Pairing: Moscato d'Asti

9. Risotto al Prosecco e Limone

Elegant simplicity

Risotto al Prosecco e Limone is a refreshing and elegant dish that marries the light, effervescent qualities of Prosecco with the bright zestiness of lemon. This innovative risotto is perfect for those seeking a delicate balance of flavors, making it an excellent choice for spring and summer gatherings. The dish begins with a soffritto of finely chopped onions and shallots, sautéed in butter and olive oil until translucent and fragrant. Arborio or Carnaroli rice is then added, toasting lightly to develop its nutty flavor. Instead of traditional broth, dry Prosecco is gradually poured in, allowing the rice to absorb the sparkling wine's subtle fruitiness and acidity. Fresh lemon zest and juice are incorporated, infusing the risotto with vibrant citrus notes that brighten the dish. A touch of Parmesan cheese adds a savory depth, while a drizzle of lemon-infused olive oil enhances the overall flavor profile. Finished with a garnish of fresh herbs like parsley or basil, Risotto al Prosecco e Limone is a sophisticated and palate-cleansing meal that beautifully captures the essence of Italian summer.

Additional Ingredients:

• Prosecco instead of wine
• Lemon zest
• Fresh herbs
• Mascarpone

Method Variations:

• Use Prosecco for deglazing
• Add zest in two stages
• Finish with mascarpone

Wine Pairing: Prosecco Superiore

10. Risotto al Barolo

Piemontese luxury

Risotto al Barolo is a luxurious and deeply flavorful dish that utilizes Barolo wine, one of Italy's most prestigious and aromatic wines, to create a rich and complex risotto. Originating from the Piedmont region, this risotto is a tribute to the region's esteemed viticulture and culinary traditions. The preparation begins with a soffritto of finely diced onions and garlic, sautéed in butter and olive oil until soft and fragrant. Arborio or Carnaroli rice is added, allowing the grains to toast slightly and absorb the buttery flavors. Barolo wine is poured in, allowing the rice to absorb the wine's intricate flavors and tannins, which add depth and complexity to the dish. Warm beef or vegetable broth is gradually incorporated, with continuous stirring to release the rice's starches, creating a creamy and luxurious texture. A generous handful of Parmesan cheese is stirred in towards the end, melting into the risotto and enhancing its richness. Finished with a sprinkle of fresh herbs like thyme or rosemary and a drizzle of truffle oil for an extra layer of sophistication, Risotto al Barolo is a decadent and memorable dish, perfect for special occasions and wine enthusiasts alike.

Additional Ingredients:

• Barolo wine
• Beef bone marrow
• Fresh thyme
• Extra aged Parmigiano

Method Variations:

• Reduce Barolo separately
• Roast marrow bones
• Multiple wine additions

Wine Pairing: Barolo (same as cooking)

Professional Tips

Rice Selection:

• Carnaroli: Highest starch, most forgiving
• Vialone Nano: Traditional for seafood
• Arborio: Widely available but needs careful timing

Stock Temperature:

• Must remain hot (90°C/194°F)
• Never add cold stock
• Match stock to risotto type

Common Mistakes:

1. Rushing the process
2. Wrong rice-to-liquid ratio
3. Over-stirring
4. Not toasting rice
5. Incorrect heat level

Equipment Essentials:

• Heavy-bottomed pot
• Wooden spoon
• Heated stock pot
• Warm serving plates

Risotto is a cornerstone of Italian cuisine, celebrated for its versatility and the depth of flavors it can achieve. From the luxurious saffron-infused Risotto alla Milanese to the fresh and zesty Risotto al Prosecco e Limone, each variation offers a unique culinary experience that reflects Italy's diverse regional traditions. Whether you're savoring the earthy richness of Risotto ai Funghi Porcini or the creamy indulgence of Risotto al Gorgonzola, mastering these top 10 Italian risottos allows you to bring authentic Italian flavors into your home kitchen. Embrace the art of risotto-making, experiment with different ingredients, and enjoy the comforting and sophisticated meals that this beloved Italian dish has to offer.