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.
A fully revised and updated edition of Valentina Harris' seminal work on one of Italy's most iconic dishes
Educated in Italy, renowned cookery writer Valentina Harris is the youngest member of a large Anglo-Italian family full of colourful gourmets. In 1976 she brought her qualifications for teaching and cooking from Rome to London and quickly built up her reputation, going on to publish more than 30 award-winning cookery books and becoming an authority on Italian cuisine. She regularly appears on TV, following the success of her first BBC series, Italian Regional Cooking. She now offers culinary adventures across Europe, sharing her passion for food hosting bespoke cookery courses and private catering commissions, and is often found at food festivals in the UK. Valentinaharris.com / @ChefValentina
Acknowledgements Introduction The History of Risotto Types of Rice General Notes on the Recipes Il Brodo (the stock) Making Risotto Cheese and Eggs Vegetables Mushrooms, Herbs, Spices and Wild Greens Fish and Shellfish Meat Fruit, Alcohol and Sweet Index