Finding the best Risotto in the city — a personal search

I spent three months trying every version of Risotto I could find locally. The variation in quality is extraordinary. The best version handled aged balsamic with genuine knowledge and the rich and umami result was noticeably superior.

Italian cooking is intensely regional with little crossover between provinces. The winning restaurant had the right a Sunday ragu lunch feel — unpretentious and focused on the food. Prosecco was suggested correctly. Worth the search. When Risotto is made properly it's a completely different experience.