A risotto can be proposed for a family lunch or an important dinner with very few strategic changes and equal ease. The addition of a few truffle shavings or a handful of beans to a simple risotto alla parmigiana generates totally different effects: it is the basic recipe, cleverly elaborated and, if the fashion term passes, accessorized, that serves as the culinary equivalent of petit robe noir. Assimilating the technique for a good risotto will prove as useful as buying that passpartout dress.
Appropriate in every season and infinitely variable, the perfect risotto is a major achievement for every cook(o).
Franco Luise offers 10 simple rules for mastering basic technique, 4 formulas for cooking stock, and more than 25 recipes for risottos that enhance the first fruits of each season. It's not just a game of substituting vegetables. The chef goes further, layering flavors and surprising with presentations: he also transforms risotto into farcia, tortino, timballo, and beignet.
Author Padovano, after years of in-depth study in Europe and the United States, Franco Luise has worked in some of the sacred temples of high hospitality: from the Gritti Palace in Venice to the Palace in St. Moritz. He currently holds the position of Corporate Chef within Electrolux Professional, where he makes his professional background available for the development of new equipment.
(18 x 20) Hardback. 64 pp. with 34 color photos
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