Risotto alla Valtellinese

The Italian dish, risotto, has many variations, but should always he made with a medium-grained rice. The risotto should he moist, with separate, al dente grains. The Italians traditionally use arborio rice and cook it to perfection very slowly on top of the stove with frequent stirring to avoid sticking. However, I make risotto in the oven and have always used long grain Patna rice, as I believe it is easier to keep this rice tender hut al dente. This recipe is from Lombardy.