Risotto: More than 100 Recipes for the Classic Rice Dish of Northern Italy - Softcover

Wasserman, Norma; Barrett, Judith

Softcover

ISBN 10: 0020303955 ISBN 13: 9780020303954

Publisher: Harvest, 1989

Synopsis

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history."
--Arrigo Cipriani

"Delectable."
--Booklist

"For the rice lover . . . this well-crafted book is a unique source."
--Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

Here is just a sampling of the many delicious risotto variations you'll find:
* Scallops, Shrimp, and Mushrooms
* Lamb with Egg and Lemon Sauce
* Turkey, Red Peppers, and Tomatoes
* Prosciutto, Chicory, and Fontina
* Monkfish in Tomato Basil Cream
* Chicken with Olives
* Mussels in White Wine
* Sausage, Artichoke, and Peas
* Fresh Tuna and Curry
* Veal in White Cream Sauce
In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

About this title

About the Author:

NORMA WASSERMAN is a founder and co-owner of Formaggio Kitchen in Cambridge. She lives in London.

From Publishers Weekly:

This volume comprises more than 100 creative variations on basic risotto, a rice dish from northern Italy. In addition to serving risotto as a first course in the Italian style, the authors suggest it as a side dish or as an entree when accompanied by bread and a salad or vegetable. These recipes derive from classic and new Italian cooking, as well as the authors' imaginations. Beginning with basic saffron risotto, Barrett and Wasserman work their way through cheese, vegetable, meat, fish, wine and even fruit-flavored dishes. Rice is combined with goat cheese, Gruyere, Camembert and ricotta, as well as with cabbage, zucchini blossoms or fresh mushrooms, cognac and cream. Seafood offerings include scallops, shrimp and mushrooms, squid and artichokes, and smoked salmon, while meat variations feature sweetbreads, duck and spicy rabbit. Strawberries, apples and grapefruits flavor some of the stylish, savory fruit risottos. Barrett is a freelance food writer, and Wasserman is an illustrator and owner of a gourmet-food shop. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.

About this edition

• Publisher: Harvest
• Publication date: 1989
• ISBN 10: 0020303955
• ISBN 13: 9780020303954
• Binding: Paperback
• Edition number: 1
• Number of pages: 336