‘Riso’ book

120 rice-based recipes created and described in detail by the Chefs Enrico and Roberto Cerea. Italian classics such as ‘risotto alla milanese con ossobuco’ and ‘risi e bisi’ or creative proposals such as ‘risotto with Normandy lobster and caper mousse’ and ‘risotto with shabu shabu prawn, chestnut mousse and crispy Pata Negra’, are just some of the protagonists of this book. Over 270 pages with the cereal par excellence from northern Italy to the centre, divided according to ingredients and type of preparations (fish, meat, vegetables, ethnic or traditional dishes, desserts). A volume not to be missed for the quality of the gastronomic proposals and the precious images (all signed by Paolo Picciotto).