In Italy, risotto is usually served spread out on a large flat plate or in a very shallow bowl. It’s then eaten from the outside in, giving the center of the risotto time to cool down. This version of the traditional dish is inspired by the porcini risotto dishes common in Piedmont. Take note, the risotto is done when the grains are tender, but still have bite and remain separate. The overall consistency should be moist and creamy. Complete your Italian meal with a glass of vino—try a rich white, like Pinot Bianco, or go earthy with a red, like Brunello.