Sicily, Italy
Arancini
Sicilian golden fried rice balls filled with ragù, mozzarella, and peas (al ragù) or with ham and béchamel (al burro). Named for their resemblance to small oranges.
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Piedmont, Italy
Risotto al Barolo
Risotto al Barolo is a named Italian rice dish from Piedmont, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.
Italy
Risotto al gorgonzola
Risotto al gorgonzola is a named Italian rice dish from Italy, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.
Venice, Croatia
Risotto al Nero di Seppia
Venetian black risotto stained with cuttlefish ink, cooked with cuttlefish, white wine, and parsley. Striking on the plate and briny on the palate.
Milan, Italy
Risotto alla Milanese
Milan's golden risotto of Carnaroli or Arborio rice, beef marrow, saffron, white wine, and Parmigiano, mantecato with butter. Traditionally served with ossobuco.
Lombardy, Italy
Risotto alla pilota
Mantuan risotto with minced pork, a Mantua specialty.
Naples, Italy
Sartù di riso
Neapolitan baked rice timbale with meatballs, peas and cheese.
Rome, Italy
Supplì al Telefono
Roman fried rice croquettes of tomato risotto with a mozzarella core. Named 'al telefono' because the cheese stretches like a telephone wire when pulled apart.