- Hardcover: 160 pages
- Publisher: Cassell Illustrated; illustrated edition edition (23 Mar 1999)
- Language English
- ISBN-10: 0304351814
- ISBN-13: 978-0304351817
- Product Dimensions: 26.2 x 19.8 x 1.5 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
1,152,267 in Books (See Top 100 in Books)
- #20 in Books > Food & Drink > Food Writers > Valentina Harris
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More About the Author
Product Description
Amazon.co.uk Review
Valentina Harris describes her pleasure at having the opportunity to devote an entire book to risotto: and it shows. Risotto! Risotto! starts with the words "Making risotto is rather like making love. You must be in tune with and in the mood for what is going on. Be receptive to all the little creaking, popping, crackling noises..." Risotto is an exceptionally sensuous food, subtle, creamy and voluptuous, capable of infinite variety, ranging from ravishing simplicity and purity to fantastic elaboration. Risotto! Risotto! does this wonderful cooking method full justice.
Recipes are grouped by ingredient: Cheese and Egg; Vegetables; Mushrooms, Herbs and Truffles; Fish and Seafood; Meat; and (something of a surprise) Fruit, Alcohol and Sweet. The exemplary cheeses are creamy Fontina and pungent Gorgonzola; the risotto with beaten eggs is comfort food of the highest order. Artichokes, cardoons, spinach and walnuts, fennel and even potatoes are among the vegetables. Wild mushroom risotto, two versions of white truffle risotto, rocket, pesto, garlic and nettle recipes follow. Seafood recipes include mackerel (of all things), lobster, scallop, eel and cuttlefish with ink--the last gleamingly black and Art-Deco chic. Lamb, frogs' legs, duck, wild boar and hare are among the meats from which Valentina Harris coaxes risotti. The fruit-based and sweet risotti (strawberries, melon) of the final chapter are of recent origin and quite extraordinary, but recall the probable Arab origins of Italian rice cookery. And champagne risotto? A quite marvellous book. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Product Description
Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the Arabs introduced rice into Sicily in the eighth century. This book shows how to prepare, cook and serve this dish, using any ingredient from the humble tomato to the aristocratic truffle. As well as background information about the history of this famous dish, the book gives information about the rices that can be used for risotto, and how to make the stock needed to cook it. It then demonstrates how to make the risotto itself, with an illustrated step-by-step guide.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
An wonderful book that explores the full potential of risotto. Ideal for beginners and for those looking for more ideas. One cautionary note for beginners, this edition uses American measures and ingredient descriptions.
4 of 4 people found the following review helpful
Format:Hardcover
In this beautifully illustrated book, Harris takes us through the whole range of risottos from the simple “cheese and butter” to the more complex “rabbit risotto with mushrooms” to the decadent “lobster risotto.” There is also a section on dessert risottos such as “strawberry” and “vodka and orange”.
There is a good section on the general methods of cooking risotto and the types of rice as well as recipes for stock.
At its simplest risotto is rice and stock flavoured with almost any ingredient you could imagine, but they are neither easy nor quick. Care and attention, and time, is required to create the perfect risotto. In this book Harris shows you how and gives you a plethora of recipes with which to practice your skills.
Most Italian recipe books will give you a few risottos recipes, so this book can only be recommended for those who have – or would wish to cultivate – a passion for this magnificent dish.
4 of 4 people found the following review helpful
Format:Hardcover
The book is extremely colourful with lots of photographs (a must when cooking the dish for a first time!) and this alone encourages you to try out the very simple to follow recipies. A real favourite is the tomato and mushroom risotto. Absolutely yum! Simple to extravagent ideas - there is a risotto dish to suit every palate. Valentina makes risotto - which is supposed to be a difficult dish to cook easy and fun to make. The recipies are so tasty that you don't get leftovers!
Most Recent Customer Reviews
Sweet Risotto, savoury risotto
Who would think that beetroot would go with risotto, that all you would have to do is to throw a handful of rocket leaves in at the last moment and hey presto a delicious risotto. Read more
Published on 6 April 2010 by Mrs. Priscilla S. Dicketts
A great inspiration for those who love risotto
Admittedly, risotto is not diet food and is does take some time to cook one, but that doesn't mean you have to be afraid of doing it every now and then. Read more
Published on 16 Aug 2008 by Sabine Zimmermann
Fiddly - but then a good risotto is, isn't it?
"Risotto is born in water and it must die in wine..." Harris is obviously passionate about the stuff. Read more
Published on 12 July 2001
A must for every amateur cook!
OK, you NEED this book. The risottos that you'll be able to cook are amazing. I've tried several of them and by simply following the recipes I've created 5 star restaurant... Read more
Published on 7 April 2000
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