Coaxing maximum flavour from rice

Though often mistaken as a mere side to meats or seafood, risotto stands on its own as a dish of depth, technique and regional pride. Creamy yet al dente, plain yet luxurious, it has come to represent the culinary soul of northern Italy. At its heart lies a simple idea: coaxing maximum flavour from rice, one ladle of broth at a time.

Rice first arrived in Italy via Arab traders