Risotto

Risotto - with frogs’ legs, fish broth, fungi, with crayfish, inkfish, tuna, with truces and tomatoes, with chicken livers, scallops, and frutta di mare.

In an Italian dish of rice the rice is flavoured in two ways: initially by sautéing the principal ingredient in the pan before frying the rice, and secondly by the addition of boiling and well-flavoured stock. The first process determines the flavour, and the second improves it. This is why a genuine veal, beef, or chicken stock should be used, or in the case of a fish risotto, a fish stock.