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This is a dish you'll find throughout Northern Italy; the name changes with location because so does the wine. In Piemonte it's risotto col Barbera or col Barolo, whereas in the Veneto region it's risotto col Valpolicella. The important thing is that the wine be dry; the finished dish will have a pleasing tartness that goes quite well with grated cheese, and, as a first course, is a wonderful beginning of a meal. It won't work as well as a one-course meal, but could work nicely as a side dish.
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On Italian Rice
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Making Risotto: In Depth
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