Product Description

Risotto, one of today's most popular restaurant dishes, is actually one of the easiest to make at home. Meaning "little rice," risotto is an Italian dish featuring tender arborio rice slowly cooked in broth and flavored with meat, poultry, fish, vegetables, shellfish, cheese or herbs. The result is rice that is delectably creamy while the grains remain separate and firm. Using everyday ingredients, risotto is a most useful and impressive dish that is remarkably easy to master, for considerably less cost than a restaurant meal.

Risotto begins with an explanation of the principles of making the Italian specialty - cook it slowly, stir continuously, and maintain the correct heat and moisture - and then follows with an inspiring selection of more than 100 variations to suit all tastes and occasions. Risotto recipes include vegetarian, meat, poultry as well as game, fish and seafood:

• Mediterranean Vegetable Risotto
• Cheese and Sun-Dried Tomato Risotto
• Fragrant Herb Risotto
• Tuscan Bean Risotto
• Sweet Chili and Basil Risotto
• Ham and Leek Risotto
• Bacon and Spinach Risotto
• Rosemary Lamb Risotto
• Creamy Chicken Risotto with Garlic and White Wine
• Chicken and Lemon Risotto
• Turkey and Prosciutto Risotto
• Rabbit and Basil Risotto
• Risotto with Venison and Mixed Peppercorns
• Smoked Salmon and Dill Risotto
• Chili Monkfish Risotto
• Scallop and Fennel Risotto
• Mixed Seafood with Saffron Risotto
• Risotto with Garlic Mussels
• Chocolate and Vanilla Risotto
• Cream Cheese and Apricot Risotto
• Tiramisu Risotto
• Apple, Pear and Cinnamon Risotto

With its partners -- a supply of arborio rice and flavorings as simple as broth, fresh herbs and parmesan cheese -- Risotto is destined to become a well-thumbed staple in the busiest of households.

Product Details

• Amazon Sales Rank: #540925 in Books
• Published on: 2000-04-01
• Original language: English
• Binding: Paperback
• 144 pages

From Publishers Weekly
Risotto--that creamy rice dish from the north of Italy--is one of the world's perfect foods: rich yet digestible, soft yet chewy. When made with traditional Italian ingredients, it's heavenly. Yet Stacey and Hawkins (Steam Cuisine and Classic Vegetarian Recipes, respectively) feel the need to tamper with perfection by making all kinds of unorthodox risottos. Oriental Vegetable Risotto probably tastes fine, but why not make fried rice instead? And the flavors in Persian Lamb Risotto would probably go better with pilaf. The list of international partners goes on: Risotto Coq au Vin, Thai Coconut Risotto and Colcannon Risotto. Several recipes fail to take advantage of one of risotto's strong points--that it provides a one-dish meal--by instructing readers to cook an item separately and simply set it on the risotto once cooked; this is the case with White Fish Wraps with Mustard Risotto, and Risotto with Coriander Meatballs. Introductory information about risotto techniques is satisfactory, and there are some nontraditional winners here, including a brilliant Risotto Rosso featuring beets, a savory Rabbit Risotto with Mustard and Prunes and a chocolate-orange dessert risotto made by incorporating simmering milk rather than broth. Some palates will also appreciate such original combos as Venison with Kumquat-Walnut Risotto. (Apr.)
Copyright 2000 Reed Business Information, Inc.

Review
120 flavorful risotto recipes ... numerous inspiring photographs of the finished dishes. (Pasta Magazine 200305)

Linda Richards, January Magazine
A very good selection of simply followed recipes. "Risotto" is an excellent guide to making this justly popular dish.