The classic risotto dish is deeply rooted into the art of Italian cooking and goes back to Milan, in Northern Italy. After rice was introduced to the region, the Mediterranean climate turned out to be perfect for growing shorter-grained types with a high starch content. Once slow cooked with chicken stock, onions, butter, parmesan, and white wine, the Risotto alla Milanese was born. To this day, the preparation method for risotto hasn’t changed at all, and the Italian staple is cooked in many kitchens around the world. This doesn’t come as a surprise considering that the creamy rice dish can be combined with almost anything. That’s why you’ll find risotto recipes featuring seafood like scallops and lobster or delicious meats like veal and duck. And, of course, there’s also an abundance of vegetable risotto dishes that put the spotlight on fresh produce like mushrooms, asparagus, and pumpkin.