Risotto della Transumanza

Risotto della Transumanza is a contemporary Italian dish that pays homage to the ancient practice of transhumance, the seasonal migration of livestock. Originating in the mountainous regions of Abruzzo and Molise, this risotto is a culinary narrative of the shepherd’s journey, combining ingredients that would have been carried or foraged along the trail.

The dish is built on a foundation of creamy, al dente Carnaroli or Vialone Nano rice. Its defining character comes from a rich broth made with lamb or goat, reflecting the animals herded during transhumance. Key ingredients include tender pieces of braised lamb, pecorino cheese (often from a local producer like Caseificio Di Nucci), and foraged herbs such as wild thyme, marjoram, or fennel pollen. A great version achieves a perfect balance: the rice should be mantecato (creamy) without being soupy, the lamb melt-in-the-mouth, and the herbs bright and aromatic, never overpowering.

Regional variations exist; in some versions, the broth is enriched with a touch of tomato passata, while others add a final drizzle of intensely flavored olive oil from the Molise hills. A notable rendition is served at **Locanda Mammi** in **Agnone, Italy**, praised by the guide *Where The Foodies Go* for its authentic, soulful interpretation that captures the rustic elegance of the transhumance tradition.