Risotto al Teroldego is a traditional dish originating from Trento. The risotto is usually made with a combination of rice (carnaroli or vialone nano), the full-bodied Teroldego wine with fruity notes, onions, vegetable stock, extra-virgin olive oil, butter, salt, and black pepper.

Once prepared, the risotto is seasoned with salt and pepper and a bit of butter is mixed into the dish. If desired, chopped fresh parsley and grated Parmigiano-Reggiano can be added for extra flavor. The risotto should have an intense flavor and a slightly bitter aftertaste.