MAIN INGREDIENTS
Risotto ai funghi porcini is a traditional type of risotto prepared with porcini mushrooms as the key ingredient. Apart from fresh or dried porcini, the dish also contains carnaroli or arborio rice, olive oil, butter, shallots, white wine, meat stock, grated Parmigiano-Reggiano, salt, and pepper.
The onion is sautéed in butter and olive oil, followed by the mushrooms, rice, and white wine. The stock is added as the risotto is cooking. Near the end of cooking, a knob of butter is added to the pan, while grated cheese can be mixed into the risotto in the end or it can be served at the table so that each person can put the desired amount of cheese on their risotto.
MOST ICONIC Risotto ai funghi porcini
Risotto alla trevigiana is a traditional dish hailing from Treviso. It's prepared with thinly cut local radicchio, oil, rice, onions, sparkling wine, and stock. The radicchio is sautéed in olive oil with onions, then the rice is added with the wine and stock until the risotto is done.
Before serving, it's usually enriched with a knob of butter and a sprinkle of grated Parmigiano-Reggiano. In the Veneto region, risotto is typically served all'onda, meaning with waves, referring to the fact that it should be slightly more on the thinner, liquid side.
This widely popular and extremely versatile group of dishes consists of a base of rice and stock. Butter, saffron, and parmesan are some of the ingredients most often combined with the base to make a variety of flavorful risottos. The history of the dish is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages.
Since the Mediterranean climate was perfect for growing short-grain rice, huge amounts of it started to be sold - primarily in Venice, Genoa, and the surrounding areas. As rice gained in popularity, it became a staple food of the Po valley, Lombardy, Piedmont, Veneto, and the city of Milan.
MOST ICONIC Risotto
View moreRisotto ai funghi, or mushroom risotto, is a classic Italian dish celebrated for its creamy texture and rich, earthy flavors.
The dish begins with sautéing Arborio or Carnaroli rice in butter to lightly toast the grains. This is followed by adding finely chopped onions or shallots until they are translucent. Hot stock, typically chicken or vegetable, is then gradually added to the rice.
VARIATIONS OF Risotto ai funghi
MOST ICONIC Risotto ai funghi
MAIN INGREDIENTS
Pumpkin risotto is a traditional autumn dish that is mainly associated with northern Italy, particularly with the regions of Veneto and Lombardy. The pumpkin can be prepared and puréed separately, or it is slowly cooked alongside short-grain rice, onions, white wine, and vegetable stock.
The whole dish is occasionally enriched with nuts, sausage, or bacon and is usually finished off with the addition of butter and cheese such as Parmigiano Reggiano, Grana Padano or Taleggio. Like other types of risotto, the dish is always served warm.
MOST ICONIC Risotto alla zucca
One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created sometime in the 16th century, during the construction of Duomo. Apparently, it was invented by either the master glazier of Milan's cathedral, a Flemish painter named Valerio Diependale, or his apprentice, nicknamed Zafferano (lit. saffron), who regularly used this expensive spice to stain the glass windows yellow.
However, the first recipe under the name risotto alla Milanese was found in Giovanni Felice Luraschi's 1829 cookbook Nuovo Cuoco Milanese Economico, and over time, this saffron-flavored classic became a traditional accompaniment to ossobuco, another signature dish of Milan.
MOST ICONIC Risotto alla Milanese
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Risotto con salsiccia is a hearty dish from northern Italy, perfect for cold winter days. Apart from salsiccia sausage, only a few ingredients are needed for the basic version of this comforting dish: onions, rice, meat stock, wine (versions with both red and white wine exist), salt, and pepper.
Although delicious enough even in its basic form, risotto con salsiccia is often additionally enriched with aromatic herbs, mushrooms, radicchio, and even gorgonzola or stracchino. It is best enjoyed warm, garnished with grated Parmigiano cheese.
Risotto verde (lit. green risotto) is a creamy risotto utilizing asparagus as its main ingredient, along with rice, onions, white wine, butter, and cheese. Quick and easy to prepare, risotto verde is one of the best ways to use fresh asparagus when they are in season.
It is recommended to serve the dish as soon as it is done, and garnish it with fried sage leaves or grated cheese on top.
MOST ICONIC Risotto verde
Risotto zucchine e gamberetti is a traditional risotto. It's made with a combination of risotto rice, zucchini, prawns, olive oil, onions, white wine, stock, and seasonings. The zucchini are sautéed in olive oil and taken out, and the risotto is then prepared in a standard manner.
A bit before it's done, the zucchini and prawns are placed into the pan with basil leaves, and the risotto is soon ready to be served. The dish is especially popular in the summer, and it's often served in coastal Italian towns.
This Italian classic couples rice with various seafood ingredients. Clams, shrimps, lobster meat, squid, and mussels are commonly used, while other ingredients include short-grain rice, butter, garlic, onions, white wine, parsley, and fish or vegetable stock.
Since it is a popular dish throughout the country, it appears in numerous varieties that are occasionally enriched with saffron or tomato-based sauces. Like other types of risotto, this seafood classic is also traditionally enjoyed as a starter and should always be freshly prepared and served warm.
MOST ICONIC Risotto ai frutti di mare
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 65 Italian Rice Dishes” list until March 20, 2025, 2,248 ratings were recorded, of which 1,809 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.