Ideas about risotto

I must recognize that in the last 2 weeks I've been more focused on style than on content. In other words, I tried to work a bit for improving my knowledge and bibliography and writing qualities, instead of posting regularly (as I wished to). But this area is still very new for me and lots of changes are more than necessarily. If you want to hear a secret: not even cooked too sophisticatedly (call it cook's block), but I have some reserve recipes right in my left pocket.

During my wondering across the city libraries, I stumbled upon this book about Risotto. My personal encounter with risotto took place a couple of years ago when I visited for the first time the wonderful city of Milan and since then it was hardly for me to repeat the olfactive experience of a right rice combination.

After reading this book - with careful notes, as for any serious (almost academic-wise) approach, I am nurturing the hope that I will reconstruct my Milan memories every two days. In some of my dreams I see, smell and taste Risotto with: Gorgonzola and figs; raspberries and goat cheese; pears and chilli; pumpkin, mushrooms and lemon.

An extra disclosure of two tips: add some butter (I knew), but also some white wine (I didn't). 

I have prepared another book review, but after writing this I can't switch my mind from my risotto memories...