Risotto all'Aglio Orsino, Lardo e Crudo di Seppia

Risotto all'Aglio Orsino, Lardo e Crudo di Seppia is a contemporary Italian dish that combines the earthy pungency of wild garlic (aglio orsino) with the rich, cured fat of lardo and the delicate sweetness of raw cuttlefish (crudo di seppia). The dish exemplifies the modern Italian tendency to pair foraged ingredients with premium cured meats and raw seafood, creating a study in contrasting textures and temperatures.

The key ingredients are risotto rice (typically Carnaroli or Vialone Nano), wild garlic leaves and flowers, thinly shaved lardo (salt-cured pork back fat), and ultra-fresh cuttlefish sliced into translucent ribbons. A great version is distinguished by the rice's perfect al dente texture, the intense yet balanced garlic note that doesn't overpower the seafood, and the lardo's melt-in-the-mouth quality. The cuttlefish must be impeccably fresh, sliced paper-thin, and served raw to provide a clean, briny counterpoint to the rich, creamy risotto.

A notable rendition is served at Casaromano in Alzano Lombardo, Italy, where the dish has been praised by the food guide *Habemus Fame* for its refined execution. Regional variations may substitute the cuttlefish with other raw seafood like scallops or prawns, or replace lardo with guanciale for a more assertive pork flavor. Some chefs incorporate the wild garlic as a pesto or puree rather than whole leaves, while others finish the dish with wild garlic flowers for visual appeal and a milder garlic note.