Risotto is not fast-food; it takes time, attention and, most of all, tender, loving care. It's hard to find a restaurant willing to bother. Unless you tell them you're part Venetian.

Scotto’s silky risotto primavera is a case in point. “It’s Venetian-style, which is soupier than the traditional Italian risotto,” Scotto says. It’s a lighter version, too, without any ...

A Venetian classic: Black ink risotto with cuttlefish. Cuttlefish (seppia in Italian) is the cousin of the squid and the octopus. The cuttlefish’s ink is a key ingredient. “The precious ink is ...

For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and ...

This Venetian risotto is one of my favourites - a classic spring risotto that makes the most of an abundance of fresh young herbs and vegetables. Although it is classically made with Venetian ...

Risotto, in other words ... On the subject of risi e bisi, a comforting Venetian hodgepodge of rice and peas, David, in a blizzard of negatives, writes, “It should not be stirred too much ...