From Veneto (vegetarian) or Toscana (with meat), Primo (First course) Categories: Kids, Vegetarian, Healthy*can substitute butter with olive oil, Dairy Free* substitute butter with olive oil and eliminate the cheese, Season: Spring This recipe is for the version from the Veneto, where the dish is said to have been invented, in Giuseppe Cipriani's restaurant, Harry's Bar, in Venezia (Venice). In Tuscany they also eat risotto primavera but add 50 grams or chopped prosciutto or pancetta when they cook the onion. Both versions are nice. The broth used in making risotto needs to be hot otherwise it increases the cooking time and the correct texture is not achieved.