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Rice & grains.

Explore saffron risotto, rice and peas, filled rice croquettes and other grain-based dishes. Regional associations appear on the map; broader Italian preparations remain in the collection.

14 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Golden breadcrumb-coated Sicilian arancini on a white plate, one cut open to show saffron rice, meat ragù, peas and cheeseStreet food

Arancini

Golden Sicilian rice balls with a crisp breadcrumb shell and a filling of meat ragù, peas and melting cheese.

Overlapping golden semolina rounds in a white baking dishPrimi

Gnocchi alla Romana

Semolina cooked in milk becomes tender rounds, layered with butter and cheese and baked until the tops are golden.

Soft yellow polenta topped with browned sliced mushrooms and small green thyme leaves on a brown-rimmed plateContorni

Polenta e Funghi

Soft cornmeal polenta holds sautéed mushrooms, garlic and herbs, a northern Italian pairing served as a side or small starter.

Rice and green peas in a white bowl with browned pancetta cubes, grated cheese and chopped parsleyPrimi

Risi e Bisi

Tender rice and sweet peas share a loose, creamy broth, with small pieces of pancetta and a finish of butter and grated cheese.

Creamy rice topped with sliced mushrooms, grated cheese and chopped herbs in a black handled panPrimi

Risotto ai Funghi Porcini

Porcini give slowly stirred risotto an earthy flavor, with butter and grated Parmigiano-Reggiano making the final coating soft and creamy.

A shallow plate of pale golden four-cheese risotto with small blue-cheese flecks and a parsley garnishPrimi

Risotto ai Quattro Formaggi

Risotto rice is finished off the heat with four cheeses, combining sharp, mild and blue flavors in a rich, loose sauce.

Loose black cuttlefish-ink risotto with small cuttlefish pieces and chopped parsley on a white platePrimi

Risotto al Nero di Seppia

Risotto rice absorbs a dark cuttlefish sauce, bringing together tender seafood, white wine and the briny flavor of its ink.

Creamy risotto flecked with cooked red radicchio and topped with a mound of fresh burgundy and white radicchio stripsPrimi

Risotto al Radicchio

Creamy rice carries radicchio’s gentle bitterness, softened with butter and cheese and finished with a little fresh radicchio for contrast.

Golden saffron risotto on a white plate with a small green herb garnishPrimi

Risotto alla Milanese

Saffron colors this Milanese rice dish gold, while broth, butter and Parmigiano-Reggiano give it a soft, flowing texture.

Seafood risotto with mussels and clams in their shells, shrimp and chopped parsley on a white platePrimi

Risotto alla Pescatora

Risotto rice cooks in fish stock and strained shellfish juices, with mussels, clams, squid and shrimp added in stages.

Creamy pale risotto with crumbled sausage pieces, grated cheese and a fork on a round platePrimi

Risotto con Salsiccia

Crumbled pork sausage flavors slowly cooked risotto rice, with white wine, hot stock and an off-heat butter-and-cheese finish.

Risotto with broccoli florets, diced tomato, zucchini and red onion, topped with grated cheese and basilPrimi

Risotto Primavera

Asparagus, peas and carrots bring spring vegetables to risotto, finished with butter, Parmigiano-Reggiano and a little fresh parsley.

Golden oblong rice croquettes, one cut open to show tomato rice and mozzarellaStreet food

Supplì

Crisp Roman rice croquettes enclose tomato-and-meat rice around a melting mozzarella center, ready to eat warm from the fryer.

A rustic serving of baked rice, thin golden potatoes, tomato and half-shell mussels with a pecorino crust on a white platePrimi

Tiella Barese

Rice, thin potato slices and mussels bake in layers with tomato, onion and pecorino, forming a golden top over a moist center.

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