Risotto alla Fontina Valdostana (Italian Aosta Valley Fontina Risotto) Risotto alla Fontina Valdostana is what the Aosta Valley does with a grain it does not grow. The rice comes up from the Piedmont plain, the Fontina comes from the pasture above the house, and the two meet in a pan with almost nothing between them: butter, a splash of wine, a light broth. No onion, no tomato, no stock cube depth. The dish lives or dies on the cheese, which means it lives or dies on how the

Italian vegan artichoke risotto with lemon and toasted almonds, finished all'onda with extra virgin olive oil and no dairy substitutes.

Risotto alla Pescatora Veneziana (Venetian Lagoon Seafood Risotto) Risotto alla pescatora is cooked all along the Italian coast, but the lagoon between Venice and Chioggia is where it makes the most sense. This is the one stretch of Italy where a serious rice culture and a serious fishing culture sit on top of each other: the Vialone Nano paddies of the Veronese plain are two hours from the Chioggia fish market. The Venetian version is quieter than the one served in Rimini or