| ARBORIO | Rice graded superfino from Piedmont, used for risotto and rice pudding due to the starch content for |
| SKIN | Something that potatoes, sausages and rice puddings have |
| BUTTONMUSHROOM | It might be sliced for risotto |
| GLUTEN | Name the tough, viscid substance remaining when the flour of wheat is washed to remove the starch (6) |
| DEXTROSE | Monosaccharide sugar chemically identical to glucose, commercially obtained from the starch of corn, rice, wheat etc. (8) |
| PEAS | Podded garden legumes related to lentils, broad beans, liquorice and clover, used to flavour soups, risottos and some varieties of hummus (4) |
| SQUASH | Butternut -; variety of gourd used for coconut curry, warm salad, risotto and soup (6) |
| ASIAGO | Cow's-milk cheese from an Alpine plateau in Veneto, used for pasta dishes, risottos and tostadas (6) |
| SAGE | Burned in a ritual known as smudging, a herb with velvety leaves used to flavour foods such as cheese, stuffing, sausage rolls, risotto and gnocchi (4) |
| SEITAN | Chewy protein-rich meat substitute made from wheat gluten by washing out the starch with water (6) |
| ASTI | Which sweet sparkling wine made from Moscato grapes comes from Piedmont, Italy? (4) |
| TORTOISE | Creature consumes all the risotto, and more (8) |
| SAG | Most of the starch will go down in the middle |
| SAGO | I hear, say when to start with the starch! (4) |
| IDIOT | Seconds of mild risotto and turkey (5) |
| AVIARY | One is content for a change with a place that's strictly for the birds (6) |
| CHARTS | Plots the starch misuse (6) |
| DEPRESSES | Takes the starch out of |
| NEBBIOLO | Variety of red 7 from Piedmont (8) |
| BAROLO | Wine from Piedmont |
