Traditional Spanish paella features short-grain rice, saffron, meats, and seafood cooked in a wide, shallow pan. Italian risotto, or paella, uses Arborio or Carnaroli rice, Parmesan cheese, and white wine. The cooking method also differs – layering in a paellera for paella and gradual broth addition for risotto. Both have distinct flavors and techniques, but the key difference lies in the choice of rice and ingredients.