Saffron risotto is a Ticino specialty, made with Swiss saffron that is grown in the canton of Valais. This hand-picked, dark red saffron is one of the best in the world, and it is often referred to as red gold. Apart from it, the dish consists of rice, butter, onions, garlic, tomatoes, meat stock, and meats such as veal and bacon.

It is often seasoned with thyme, salt, and pepper. The end result is a creamy risotto with a subtle, yet unmistakable aroma of the unique Swiss saffron.

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish.

Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.

It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorporate prosciutto pieces for extra flavor.

The risotto is usually seasoned with salt, pepper, and nutmeg, and the whole thing is finished off with some grated cheese, preferably Paški sir from the nearby island called Pag. Due to its long cooking time, it often has to be ordered a few days in advance. 

Although it is filled with exotic ingredients, riz Casimir is an authentic Swiss dish dating back to 1952, when the owner of Mövenpick restaurant, Ueli Prager, first put it on the menu. The dish is made with chicken, cream, coconut milk, rice, toasted almonds, pears, pineapples, peaches, and a variety of flavorings such as curry powder, chili, cinnamon, cloves, garam masala, and bay leaves.

Although riz Casimir was at the peak of its popularity in the 1950s, nowadays it is often mentioned as a favorite dish among people of all ages in the country.

Mljetski rižot is a traditional risotto originating from the island of Mljet. The risotto is usually made with a combination of rice, cuttlefish, onions, olive oil, tomatoes, white wine, garlic, capers, parsley, salt, and pepper. The onions are sautéed in olive oil and mixed with peeled and chopped tomatoes.

The mixture is simmered for a short while and the cuttlefish are then added to the pan and cooked until almost fully tender. Rice is added to the pot, and the ingredients are covered with water. The dish is continuously stirred as it cooks, and once the rice is almost done, white wine, garlic, capers, parsley, salt, and pepper are added to the risotto. 

Boros rízs is a traditional dish originating from Hungary. It's usually made with a combination of rice, onions, lemon slices, white wine, chicken stock, butter, salt, white pepper, and bay leaves. The rice and onions are sautéed in butter and mixed with salt, pepper, thin lemon slices, bay leaves, chicken stock, and wine.

The mixture is placed into a baking casserole and brought to a boil. The dish is baked in the oven until everything is tender and fully cooked. Boros rízs is traditionally served as an accompaniment to veal dishes or fried fish.

Rižot od bakalara is a traditional dish originating from Istria. The dish is usually made with a combination of cod, onions, garlic, tomato paste, risotto rice, parsley, olive oil, salt, black pepper, and grated parmesan. The cod is cooked and cut into pieces.

Onions and garlic are sautéed in olive oil and mixed with tomato paste, parsley, rice, and the leftover water from cooking the cod. The risotto is constantly stirred as it cooks, and once the rice becomes halfway cooked, cod is added to the risotto, along with grated parmesan.