Risotto Risotti

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MAKE IT FAST: Prepare risotto in a pressure cooker. (Yes, it's safe.) Also, try risotto al forno, baked in the oven, h's great for company since you can prepare most of it in advance. Chefs do it faster by partially cooking the risotto. Find out how.
KEEP IT SIMI'EE: Risotto takes longer to cook in a microwave oven, but there's less standing and stirring. The more-broth-at-once technique is another way to avoid constant stirring. Almost-no-stir risotto is even easier. See Chapter Two, Risotto Techniques: The Long and the Short.
TRY IT: Sample Oorgonzola Risotto Cakes with Portobello Mushrooms. Sink your teeth into Spinach-Risotto Cakes with Melted Mozzarella Centers. Pass Saffron Risotto Cakes with Roasted Tomatoes at your next gathering.
RISOTTO llfiHT: Low-Fat Risotto with Zucchini, Yellow Summer Squash, and Basil and Low-Fat Radicchio and Swiss Chard... Tovább

Fülszöveg

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(^^SOTTO Every Which Way
MAKE IT FAST: Prepare risotto in a pressure cooker. (Yes, it's safe.) Also, try risotto al forno, baked in the oven, h's great for company since you can prepare most of it in advance. Chefs do it faster by partially cooking the risotto. Find out how.
KEEP IT SIMI'EE: Risotto takes longer to cook in a microwave oven, but there's less standing and stirring. The more-broth-at-once technique is another way to avoid constant stirring. Almost-no-stir risotto is even easier. See Chapter Two, Risotto Techniques: The Long and the Short.
TRY IT: Sample Oorgonzola Risotto Cakes with Portobello Mushrooms. Sink your teeth into Spinach-Risotto Cakes with Melted Mozzarella Centers. Pass Saffron Risotto Cakes with Roasted Tomatoes at your next gathering.
RISOTTO llfiHT: Low-Fat Risotto with Zucchini, Yellow Summer Squash, and Basil and Low-Fat Radicchio and Swiss Chard Risotto won't tip any high-fat scales.
HAVE RISOnO FOR OESSERT: Try a spoonful of Lulu's Sweet Risotto Tart with Lemon and Vanilla. Or for rice pudding with an Italian flavor, have Sweet Baked Risotto Pudding with Orange, Vanilla, and Raisins.
k World or Fiavors for Risono
TRIED-AND-TRUE COMBINATIONS:
S Merlot Risono with Tenderloin of Beef S Crab and Asparaous Risono ® Risono of biner Qreens and Prosciufto
FROM THE TROPICS:
S Risono with Sweet Peppers, Papaya, and Citrus ® sofeito and corn RiSOnO ® Risono with Chorizo, Chipotles, and Black Beans
The Risono hmm Cuide Teils Hil
What is risotto? Risotto history (it all started at the duomo). Read up on rice—Arborio, naturally, but there's also Carnaroli, Vialone, Baldo,
and an all-American Arborio. What's the best pot for makinq Risono? Tips on servinq risotto.
WITH AN ASIAN ACCENT:
® Risono with Mustard Qreens, Bok Choy, and Tofu e Risono with Curried Cauliflower, Lentils, and nsaarine Chutney 0 Risono with Chicken, Lemonqrass, and Coconuf Milk
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Years after coauthoring the widely praised and best-selling book Risotto, Judith Barrett revisits Arborio rice territory. In the introduction to her new book, she tells us that the old neighborhood has changed; "Risotto has gone from a barely known ethnic specialty to a popular, almost-mainstream food that can now be found in countless restaurants, Italian or not."
Risotto Risotti picks up where Risotto left off, adding to the repertoire of traditional risotto recipes. These dishes do wonderful things with Italy's incomparable foods. You can make a meal as simple as Risotto with Pan-Roasted Eggplant and Mozzarella. Or if your taste runs to the luxurious, indulge in a classic turned very classy Saftron Risotto with Qold.
But Judith Barrett also reaches beyond Italy for inspiration. Turning to those cuisines where rice is a staple, she blends ingredients from Asia, the Middle East, and the Tropics into adventurous world risotti. And sizing up the way people really cook and eat, she offers shortcut and low-fat techniques for risotto, too.
For anyone who may have missed the risotto revolution, Barrett starts with a risotto reference guide. Here, she explains simply and directly what risotto is and moves on to risotto history, rice and the varieties suitable for risotto (there's now an American Arborio rice), essential equipment, and tips for serving risotto.
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Barrett has divided the recipes into chapters on vegetable risotti, seafood and fish risotti, meat risotti, low-fat risotti, risotto cakes, riceless "risotti," and dessert risotti, There's food for experimenting: Apple Risotto with Currants and (riceless) Mbed Vegetable "Risotto" with Basil. And food for comforting: Tomato, Basil, and Fontina Risotto Cakes or Lamb Spezzatini and Qrana Risotto. In addition to recipes, the cookbook is peppered throughout with notes on montasio cheese,- frico, or melted cheese crisps,-edible gold,- and much more.
Whether you're a risotto convert or this is your first taste, Judith Barrett's Risotto Risotti will delight and satifsy risotto lovers everywhere.
Judith Barrett is the coauthor of the extremely successful Risotto (Collier) and the author of Cooking Vegetables the Italian Way and Pasta Verde (both Macmillan). A freelance food writer, Judith Barrett has written articles that have appeared in a number of national publications, including The Boston Qlobe and The New York Times. She lives in Cambridge, Massachusetts.
M\m\im ¦ USA
Jacket design by Iris Jeromnimon Jacket illustration by Michele Laseau Vissza