Synopses & Reviews
Creamy risotto, dotted with fresh spring peas or delicate shellfish, is a classic of the northern Italian table. This versatile dish never ceases to please -- combining the satisfying flavors of tender rice, fresh herbs, and seasonal ingredients with delicious results. Whether featuring grilled sausage and bell peppers, wild mushrooms, or the perfect pairing of salmon and dill, risotto is as equally well suited to simple suppers as it is to formal dinner parties. andlt;BRandgt; Williams-Sonoma Collection andlt;Iandgt;Risottoandlt;/Iandgt; offers more than 40 recipes, including old favorites and fresh new ideas, all rooted in the venerable Italian tradition. Warm up winter evenings with a rich, satisfying four-cheese risotto, or serve a light risotto with artichokes for an early summer supper. Delight guests with special dishes such as risotto-stuffed tomatoes or crisp risotto croquettes. Risotto recipes in the dessert chapter combine figs and almonds or chocolate and hazelnuts to complete this inspired collection. andlt;BRandgt; Full-color photographs make it easy to decide which risotto to prepare, and photographic side notes highlight key ingredients and techniques throughout, making andlt;Iandgt;Risottoandlt;/Iandgt; more than just a fine collection of recipes. An informative basics section and glossary include everything you need to know to make this hearty Italian dish a trusted favorite in your kitchen.
Risotto is the ideal comfort food--an appealing combination of tender, chewy rice, creamy sauce, cheese, and a whole host of delicious embellishments. This collection of recipes for risotto dishes ranges from Italian classics to contemporary favorites. Color photos.
About the Author
andlt;Bandgt;Pamela Sheldon Johnsandlt;/Bandgt; is the author of many cookbooks, including andlt;Iandgt;Italian Food Artisans, Parmigiano!,andlt;/Iandgt; and andlt;Iandgt;Balsamico!andlt;/Iandgt; She lives in Italy, where she writes and oversees culinary workshops in Tuscany, Emilia-Romagna, and Piedmont. Also a noted lecturer, Ms. Sheldon Johns has appeared before such groups as the American Institute of andlt;Iandgt;Wine andamp;amp; Foodandlt;/Iandgt; and the International Association of Culinary Professionals.