Hobby Category: Cooking & Gastronomy

Content Type: Step-by-step recipe guide, Practical application

Reader Level: For everyone (Beginners and Intermediate)

Style: Clear, practical, with straightforward instructions

This book is ideal for those who love cooking and want to master the art of Italian risotto. It is aimed both at those who are just starting to cook creamy rice dishes, as well as more experienced cooks who are looking for new and original recipes to enrich their repertoire.

Comprehensive Guide: Covers all stages, from choosing the right rice (Arborio, Carnaroli, Vialone Nano, etc.) to the ideal "mantecare" (the finishing touch).

Variety of Recipes: Includes both classic and creative risottos to satisfy every taste.

Practical Tips: Offers useful advice for preparing homemade broth and other details that make a difference.

Easy Approach: The instructions are clear and structured step-by-step, making even the most demanding recipes accessible.

The book is available in paperback (dimensions 18.5 x 11.5 cm) and includes 240 pages. Its construction is practical, allowing for easy use in the kitchen, and it contains color photographs that accompany the recipes, offering visual inspiration and guidance.

Systematic learning: Use it as a basis to dedicate a week to learning the basics of risotto, starting from the simplest.

Dinner inspiration: Refer to the book whenever you want to impress your guests with an authentic Italian dish.

Organizational tool: Consult it to record your own variations or notes on the ideal amount of broth next to the recipes.

- Try:

The mantecare technique (binding with butter or parmesan) for the ultimate creamy texture.

Making homemade stock (vegetable or chicken) as a base for your recipes.

Using different types of rice (Carnaroli, Arborio) to understand the differences in the texture of the final dish.

- Experiment with:

Seasonal ingredients, such as wild mushrooms in the autumn or fresh asparagus in the spring.

Different types of cheese, beyond parmesan, for finishing the dish.

- Organize:

An "Italian Night" with friends, where each person cooks a different risotto from the book.

Panos Ioannidis was born and raised in Athens. He is of Constantinopolitan descent and comes from a family with a long tradition in cooking. He holds a B.A. in Culinary Arts Management and a degree from the State School of Tourism Professions. He has an Executive Chef certification from the Aristotle University of Thessaloniki, as well as certification from the state body EOPPEP as an Adult Lifelong Learning Instructor in the field of tourism professions. He has lived for several years in Italy, where he collaborated with major hotels and restaurants. After returning to Greece, he worked as Executive Chef at the Royal Danish Embassy in Athens for 15 years, and has also worked as a private chef in top tourist destinations. He has taught at culinary schools and vocational training institutes. He has collaborated with publishing houses and advertising companies for activities across the entire spectrum of cooking, while also participating in television cooking shows, most recently as a judge on the Master Chef competition on Star Channel. In 2019, his love for Italian cuisine led him to create the restaurant Ovio in the center of Athens. Risotti (Patakis Publications, 2020) is his first cookbook.