Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the Arabs introduced rice into Sicily in the eighth century. This book shows how to prepare, cook and serve this dish, using any ingredient from the humble tomato to the aristocratic truffle. As well as background information about the history of this famous dish, the book gives information about the rices that can be used for risotto, and how to make the stock needed to cook it. It then demonstrates how to make the risotto itself, with an illustrated step-by-step guide.