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.

This is the perfect book for any risotto lover.

Valentina Harris is the youngest member of a large Anglo-Italian family of gourmets. In 1976, she moved from Rome to London and quickly built up her reputation, going on to publish more than 30 award-winning cook books and becoming an authority on Italian cuisine. She regularly appears on TV, following the success of her BBC series Italian Regional Cooking. She offers culinary adventures across Europe, sharing her passion for food hosting bespoke cooking courses and private catering commissions.

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