Top Risotto dishes in New York

Luxurious risotto loaded with sweet lobster meat — the ultimate Italian comfort splurge.

Creamy risotto with perfectly seared scallops — described as heavenly

Pan-seared scallops atop creamy squid ink risotto. Dramatic and deeply savory.

When on the menu, the risotto is properly cooked to a loose, flowing consistency — not the stiff, overworked version that plagues many Italian-American restaurants.

Golden fried exterior with creamy risotto inside — an irresistible starter

Creamy risotto topped with perfectly seared rosemary scallops — the most-recommended dish

Grilled skirt steak over velvety dried porcini risotto finished with pecorino

Wild mushroom risotto with black truffle and onsen egg — rich and indulgent.

A creamy, rich risotto prepared by Chef Yamamoto featuring high-quality Wagyu beef.

Dark, earthy risotto balls with oxtail inside—rich and satisfying

The daily risotto is always creamy and thoughtfully seasoned with seasonal ingredients

Creamy risotto with Italian sausage, asparagus, smoked provola, and 48-month aged Parmigiano -- hearty and complex

Creamy risotto topped with roasted oyster mushrooms and fresh tarragon

Creamy risotto with meaty Alaskan king crab and sweet corn — indulgent and memorable.

Creamy, earthy mushroom risotto — reflects the kitchen's love for seasonal mushrooms

Creamy, properly cooked risotto — a dish that reveals real technique when done right.

Creamy risotto with seasonal greens, a visually striking and flavorful dish

Creamy Piedmontese-style risotto with seasonal variations — consistently praised for texture and restraint

Creamy, generous risotto loaded with mixed seafood — comforting and rich

Daily rotating risotto — can be exceptional (bone marrow) or miss (overworked). Worth trying but manage expectations.

Creamy risotto with ripe pear and tangy gorgonzola — available only on Thursdays, worth planning for

Crispy fried risotto balls — a perfect bar snack or appetizer.

Creamy risotto with earthy chanterelles, spinach, and aged cheese -- comfort in a bowl