From Rice to Risotto

The word Risotto has become international, as had Made in Italy. This book combines the culture and cuisine of this world-famous Italian dish. The first half is dedicated to the history of rice and its tradition in Italy. The areas where it is grown, the nutritional value of this cereal, the harvesting, the utensils it should be cooked with, all are explained, plus imaginative illustrations. The many different varieties of rice and their uses are carefully presented. Every region in Italy has its own special risotto and here they are all recorded, from the most popular such as seafood risotto and vegetable risotto to the more exotic - risotto with truffles or cuttle fish risotto cooked in their ink, to name just a few. Famous historical risotto, regional risotto, chefs' risotto, risotto for the future. The complete book is guaranteed to satisfy the most sophisticated cooks and yet is comprehensible even for the novice. Risotto can be a meal in itself or a first course, depending on the ingredients, but a dish that can be prepared in less than half an hour is always popular. Selling points: modern delightful graphics highlight a very popular topic. The best Italian recipes, famous throughout the world. A sophisticated book that satisfies the growing demand for more imaginative culinary tastes.