Risotto con pomodori e basilico is a traditional type of risotto originating from Liguria. The risotto is usually made with a combination of risotto rice (preferably Arborio), tomatoes, olive oil, pine nuts, basil, garlic, white wine, vegetable stock, Parmigiano-Reggiano cheese, salt, and black pepper.

The pine nuts and rice are toasted in olive oil, covered with wine, and stirred until it's absorbed. Stock is then added to the pan gradually while the risotto is stirred. A chunky sauce consisting of tomatoes, basil, and garlic is then stirred in, and when the risotto becomes creamy and the rice is tender but firm, the pan is removed from the heat and the cheese is stirred in before the risotto is left to rest. 

Riso arrosto is a traditional dish originating from Liguria. It consists of baked rice and meat. The dish is made with a combination of Arborio rice, veal, onions, parsley, stock, butter, grated cheese, and meat sauce known as sugo di carne. In order to prepare it, the meat is chopped and cooked with browned onions and parsley.

The rice is cooked in sugo di carne that's thinned with a bit of stock, if necessary. The onion and meat mixture is added to the rice with grated Parmigiano-Reggiano cheese. Once cooked, the combination is placed into a buttered baking dish, and it's then baked until a nice crust forms on the exterior.