Celebrating Italian rice cookery, Risotto is one of the newest titles in the vividly illustrated Williams-Sonoma Collection series. It's a must for home cooks and Italian food lovers alike. With this book in hand, you'll soon master the classic rice dishes of northern Italy.
A talented writer and teacher, author Pamela Sheldon Johns brings together in one book more than 40 recipes inspired by her years of living and traveling in Italy. She expertly guides you through the steps of making risotto—sautéing the onion, coating the rice, ladling in warm stock and stirring until the dish reaches creamy perfection.
The recipes demonstrate the versatility of this much-loved rice dish. Start with simple preparations like a comforting risotto enriched with four cheeses, or risotto with wild mushrooms. Once you've honed your skills, it will be easy to impress guests with a rich risotto with duck and blood oranges, or a delicately flavored risotto with sea bass and fennel. You can even transform leftover risotto into delicious dishes like rice timbales or savory rice pancakes topped with Parmigiano-Reggiano cheese. And don't forget everyone's favorite course, where risotto steals the show in creative desserts like a ricotta-rice tart and risotto with figs and almonds.
A handsome, full-page photograph accompanies every recipe, and informative sidebars offer useful tips. Learn about the varieties of prosciutto available, which kind of butter provides the purest flavor and how traditional balsamic vinegar is made. A chapter on risotto basics covers all the essentials for this soothing meal-in-a-bowl, from choosing the right pan to understanding the science of the starchy rice grains. The glossary highlights key ingredients and cooking terms.
Whether you're planning to serve risotto for a simple supper or a formal dinner for guests, you'll prepare dish after satisfying dish with this excellent cookbook in your kitchen.
A talented writer and teacher, author Pamela Sheldon Johns brings together in one book more than 40 recipes inspired by her years of living and traveling in Italy. She expertly guides you through the steps of making risotto—sautéing the onion, coating the rice, ladling in warm stock and stirring until the dish reaches creamy perfection.
The recipes demonstrate the versatility of this much-loved rice dish. Start with simple preparations like a comforting risotto enriched with four cheeses, or risotto with wild mushrooms. Once you've honed your skills, it will be easy to impress guests with a rich risotto with duck and blood oranges, or a delicately flavored risotto with sea bass and fennel. You can even transform leftover risotto into delicious dishes like rice timbales or savory rice pancakes topped with Parmigiano-Reggiano cheese. And don't forget everyone's favorite course, where risotto steals the show in creative desserts like a ricotta-rice tart and risotto with figs and almonds.
A handsome, full-page photograph accompanies every recipe, and informative sidebars offer useful tips. Learn about the varieties of prosciutto available, which kind of butter provides the purest flavor and how traditional balsamic vinegar is made. A chapter on risotto basics covers all the essentials for this soothing meal-in-a-bowl, from choosing the right pan to understanding the science of the starchy rice grains. The glossary highlights key ingredients and cooking terms.
Whether you're planning to serve risotto for a simple supper or a formal dinner for guests, you'll prepare dish after satisfying dish with this excellent cookbook in your kitchen.