Its creamy consistency makes an excellent base for stews, and there are plenty of sweet and savory ways to pep it up.
The dish was prepared by peasants who collected scraps of bread soaked with meat juices from luxurious feasts.
Risotto Alla Milanese apart from the rest is its bright yellow color, courtesy of a few strands of saffron that infuse the dish with heady aromas.
The Viennese dish is often made with pork and covered with both flour and bread crumbs before being fried in oil or butter.
The meat is first browned and then slowly braised with a sauté of onion, celery, and carrot, as well as tomato, white wine, and broth.
The cuttlefish itself is cut up into the dish, and the risotto is prepared with the usual suspects: rice, onion, olive oil, garlic, stock, white wine, and some parsley.
Bottarga has been salted and cured, which was once necessary to preserve delicate eggs. Layers of egg sacs are pressed together, cured, and then air-dried.