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Title: Because of this I always cook perfect risotto
Review: This is the best book on risotto ever, because it teaches you the two most important rules of risotto: First, memorize the number 18. The book will tell you why. Second, all risotto are composed of three parts: the brodo, the soffrito and the condimenti. All else is endless variation on that three-part sonata. You'll never screw up a risotto again.
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