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by Maxine Clark (Author)
Creamy, satisfying, and delicious, risotto is one of the world's favorite rice dishes. This Italian comfort food is so versatile and works well made with vegetables, fish, shellfish, meat, and poultry.
Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter's-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. For a simple but comforting dinner, there are plenty of dishes packed full of warming cheese and butter, such as Saffron Risotto, Wild Mushroom Risotto, or Artichoke and Pecorino Risotto. Lighter fish and shellfish dishes include the dramatic Black Risotto, flavoured with squid ink, Seafood Risotto, or Crab and Chile Risotto. There are also many tempting meaty options, from hearty family meals to dinner party dishes. Children and adults alike will enjoy Ham and Leek Risotto, while you can impress guests with Pheasant and Red Wine Risotto. There are also a few ideas for using up leftover risotto (or for when you simply want to ring the changes), such as Arancini or Rice Croquettes with Tomato Sauce, as well as some surprising sweet delights such as Cherry and Almond Risotto Puddings or Risotto Ice Cream. With useful recipes for various stocks, easy-to-follow instructions for making a basic risotto, and a guide to the different kinds of rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.Author Biography
Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as BBC Good Food and Food and Travel.
Number of Pages: 144
Dimensions: 0.8 x 8.3 x 6.8 IN
Illustrated: Yes
Publication Date: February 13, 2024
