Full Description
Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic dish using ingredients 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.This is the perfect book for any risotto lover.
Contents
AcknowledgementsIntroductionThe History of RisottoTypes of RiceGeneral Notes on the RecipesIl Brodo (the stock)Making RisottoCheese and EggsVegetablesMushrooms, Herbs, Spices and Wild GreensFish and ShellfishMeatFruit, Alcohol and SweetIndex
