Franco Luise Risotto for All Seasons

From laid back family lunches to special celebrations, risottos may be easily adapted to suit any occasion. A classic Parmesan risotto can be completely transformed by adding a handful of beans or even a few slices of truffles to produce wonderfully diverse results. This quintessential Northern Italian recipe possess a simple elegance that, when skillfully embellished, or to use the fashion term, "accessorized", can act as the culinary equivalent of a little black dress. Acquiring the technique to make a good risotto (one of the few Italian recipes for which it is necessary to follow a very precise method) will prove to be equally as rewarding as owning the ubiquitous cocktail dress. Able to take centre stage or play a supporting role, appealing in every season and infinitely versatile, the perfect risotto is an essential addition to every avid cook's repertoire. In Risotto for All Seasons, Franco Luise reveals 10 simple rules to master the basic technique, in addition to featuring 4 different kinds of stock and over 25 risotto recipes that make the most of the freshest produce each season has to offer. Creating irresistible risottos involves more than simply experimenting with different vegetable combinations. Luise goes one step further, carefully balancing flavours and providing presentations with a real twist, transforming risottos into stuffings, flans, timbales, and beignets. Risotto for All Seasons was developed in collaboration with Emile Henry France and is the perfect accompaniment to an Emile Henry risotto pot.
Franco Luise, from Padova in Northern Italy, spent years crafting his profession in Europe and the U.S. and has worked in a number of critically acclaimed restaurants: from Gritti Palace in Venice to the Palacein St. Moritz. He is currently working as Corporate Chef at Electrolux Professional, where he draws upon his technical and professional expertise in order to develop state of the art cook