I’ve spent some enjoyable hours reading Tutto Risotto, and cooking from it. It is the most thorough book on the subject that I have seen, and well presented with so many old photographs, engravings and botanical drawings. Mrs. Boucher’s research into rice cultivation in the Po Valley is thorough and fascinating to read. I was impressed too by her investigation into the six types of risotto rice (I’d only ever come across three until now) and the way she indicates specific ones for each recipe.
The cookery chapters are equally thorough with the stocks and basic preparations given in careful detail before the risotto recipes. Here the choice is splendid, almost overwhelming. Everyone will find familiar recipes and so many new ideas to try. The recipes are very well presented, with helpful introductions about their regional origins, the ingredients used and some delightful anecdotes, and of course thorough instructions (I know she always does this from earlier books). I like too that the Italian names appear as well as the Dutch.
This is a handsome, beautifully produced book, well researched, certainly the best book on risotto and one that is sure to be widely consulted and cooked from.