I am not Italian, but I occasionally make risotto, because it is easy enough, and can be done with whatever you currently have.
I had purple carrots, so I made .. purple risotto!
Ingredients: butter, good quality risotto, white wine, chicken stock, shallots, carrots, some more butter, and Parmesan cheese.
Steam the carrots and shallots, with butter, then add 1 cup of risotto (for 2 people + leftovers) and cover it with the butter. add wine (one cup, is it?) when the whine is reduced, in goes the chicken stock, 1/2 a cup at a time.
Cook while mixing occasionally, and after about 30 min it is ready: rice should be cooked to ‘al dante’ (i.e cooked, but left with a crunch in the middle) and look a bit sticky, and then the extra butter goes in, if needed, and the Parmesan.
Here served with some artichoke hearts and a bit of fennel, spiced with some mint leaved, sage and lemon.