A revised and updated edition of the seminal work on one of Italy's most iconic dishes. Long out of print, it's republished with new photography and fresh design
Prized for its texture, flavor and versatility, risotto has been part of the Italian diet since the eighth century and is one of its most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic Italian dish using any ingredient from the humble tomato to the much sought-after truffle.
With a fully updated introduction and some brand new recipes, as well as background information on the history of this famous dish, Valentina provides essential information on the variety of rice that can be used for risotto and how to make the all-important stock. Recipes are supplemented by beautiful photography of the dishes by Ian Garlick and a step-by-step guide to the perfect risotto.