Best Risotto I've had — and I've tried a few

Having eaten Risotto at several restaurants over the past year, I can say this version is the best. The fresh and herbal quality is more pronounced here than anywhere else I've tried. San Marzano tomatoes is handled with real knowledge — you can taste the difference.

This is proper a Neapolitan pizzeria cooking, not an adaptation for foreign tastes. Chianti was the obvious choice and the combination was perfect. Italian cooking is intensely regional with little crossover between provinces. Would return for this dish alone.