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From Rice to Risotto: Culture and Creativity in the Italian Kitchen by Michela Vuga, Davide Paolini (Hardcover, 2002)

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AU $30.00

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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.

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The word Risotto has become international. 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.