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This creamy and rich recipe is based on one in Le Ricette Regionali Italiane (Solares, 1967).
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Cesare Benelli of Ristorante Al Covo in Venice, who shared his recipe with us, makes this risotto with a richly marbled cut of beef; we've found that a meaty short rib works well.