Risotto ai Porcini is creamy, deeply aromatic, and savory, with the woodland intensity of porcini mushrooms carried through every grain of rice. The rice should finish all’onda—loose and flowing—enriched with cold butter and Parmigiano Reggiano for a glossy, luxurious texture.

These arancini have a crisp, deeply golden crust that gives way to fragrant saffron rice, rich meaty ragù, sweet peas, and molten mozzarella. The contrast between the crunchy shell and creamy, savoury centre is what makes them irresistible.

This striking black mushroom risotto is rich, earthy, and elegantly theatrical, with glossy grains suspended in a creamy, flowing sauce. Deeply browned mushrooms and Parmesan bring savory depth, while the charcoal gives the dish its dramatic nero look without squid ink.

This risotto is creamy and flowing without being heavy, carrying the briny sweetness of clams, mussels, and prawns in every spoonful. Fresh parsley, white wine, and a touch of lemon lift the dish, giving it the refined, sea-scented character of classic Venetian cooking.

This risotto is creamy, glossy, and bright with fresh lemon, balanced by the nutty depth of Parmigiano-Reggiano and sweet shallot. Tender zucchini and fragrant basil give it a light, springlike character while the arborio rice stays luxuriously silky and just al dente.

This risotto is silky, fragrant, and luminous with saffron, with the gentle vegetal sweetness of squash blossoms folded through at the last moment. Finished with butter and Parmigiano-Reggiano, it flows softly on the plate and tastes rich yet unmistakably summery.

Golden, crisp on the outside and creamy in the middle, these mushroom arancini are the kind of dish that feels a little special without being out of reach for a weeknight project. The earthy risotto, melting smoked cheese centre, and bright tomato sauce make every bite rich, savoury, and very easy to love.