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Product Description
Product Description
This authentic collection of the best risottos Italy has to offer features both popular favourites and lesser known dishes. An introduction to SIMPLE RISOTTOS shows how to create a basic White Risotto step-by-step and includes a Pesto Risotto and Saffron Risotto. Ideas for risottos with VEGETABLES include Butternut Squash, Sage and Chilli Risotto; Fennel and Black Olive Risotto; and Wild Mushroom Risotto. Try an extra indulgent dish with CHEESE & EGGS - choose from Mozzarella and Sun-blushed Tomato Risotto with Basil; Gorgonzola and Ricotta Risotto with Crisp Sage Leaves or Truffled Egg Risotto. Recipes for POULTRY & GAME include Chicken Liver Risotto with Vin Santo and Duck Risotto with Wilted Spinach. Hearty and satisfying options with MEAT, SAUSAGE & BACON are Salami and Borlotti Bean Risotto or Risotto with Red Wine, Mushrooms and Pancetta. A selection of FISH & SEAFOOD recipes features Caper Risotto with Grilled Tuna and Salmoriglio Sauce and Crab and Chilli Risotto. OTHER WAYS WITH RISOTTO includes variations on the risotto theme including Rice croquettes with tomato sauce.
About the Author
Maxine Clark teaches at Alistair Little's Tasting Places in Sicily and Tuscany. She is the author of many books, including Easy Italian, Maxine Clark's Italian Kitchen and Italian Breads (all published by Ryland Peters & Small).
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Maxine Clark has become one of my top sources for Italian recipes. This is my second book by her (the first being "easy Italian"), and "Trattoria" is already on pre-order. I like her takes on Italian cooking. Most of her recipes are traditional, but she leaves her own mark without taking them out of context. In my view, this is a trait which is as rare as it is precious.
Risotto, this classic northern Italian rice dish, is in the focus in this volume. Alongside well-known classics such as Risotto with Wild Mushrooms, Parmesan cheese, Saffron, Squid Ink, Seafood, and alla primavera (yes, this one's indeed Italian!) the book also features risotti with which mainly people are familiar who are seriously, seriously into Italian food: for example the Piedmontese Risotto with Salami and Borlotti Beans, which is a sturdy warming dish for cold winter days; Risotto with Duck, a dish from the Veneto where risotto-making has evolved to an art form. Risotto with Goat Cheese is a California-style dish which proves that not only Italians can make spectacular risotti.
In other recipes Maxine features typical southern Italian ingredients, thus creating a fusion of north and south: Risotto with Sun-dried Tomatoes, Mozzarella and Basil is more than just a take on Pizza Margherita, in which the flavors blend extremely well and unite to deliver a creamy risotto with slight spicy (tomatoes) and herby (basil) overtones. A risotto with Sicilian salmorigano and capers is a radical departure from any risotto tradition. It's lemony herby tang makes it the perfect choice for a hot summer day, and it's light enough so you don't feel full after dinner - with or without the tuna on the side. Risotto with Caramelized Carrots and Watercress Pesto makes carrot the co-star of the dish, rather than confining it to do the usual side show. The sweeter the carrot, the more layers of flavor will impart into the dish.
This book is directed at both the European and American market, with internet shopping sources for both Britain and the US at the back of the book. Unfortunately for American readers, the metric-to-cup conversion in the book would appear to be the result of trial and error - the cup for broth is a metric cup (250 milliliters) while the one for wine totals at 226 milliliters, less than a US cup (436 milliliters). You do the maths for the rest... If you've got some experience and are good at eyeballing, you got the edge.
Being used to Giada de Laurentiis' 1 1/2 cups of risotto rice for 6 people (or 1/4 cup per person) followed by a salad, Maxine's 2 1/3 cups of rice for the equivalent amount of eaters to me seems belly-busting, so I've scaled the recipes down and am very happy with the results so far.
Measuring issues aside, I'd strongly recommend this book for the sheer amount of creativity that went into these recipes.
Risotto, this classic northern Italian rice dish, is in the focus in this volume. Alongside well-known classics such as Risotto with Wild Mushrooms, Parmesan cheese, Saffron, Squid Ink, Seafood, and alla primavera (yes, this one's indeed Italian!) the book also features risotti with which mainly people are familiar who are seriously, seriously into Italian food: for example the Piedmontese Risotto with Salami and Borlotti Beans, which is a sturdy warming dish for cold winter days; Risotto with Duck, a dish from the Veneto where risotto-making has evolved to an art form. Risotto with Goat Cheese is a California-style dish which proves that not only Italians can make spectacular risotti.
In other recipes Maxine features typical southern Italian ingredients, thus creating a fusion of north and south: Risotto with Sun-dried Tomatoes, Mozzarella and Basil is more than just a take on Pizza Margherita, in which the flavors blend extremely well and unite to deliver a creamy risotto with slight spicy (tomatoes) and herby (basil) overtones. A risotto with Sicilian salmorigano and capers is a radical departure from any risotto tradition. It's lemony herby tang makes it the perfect choice for a hot summer day, and it's light enough so you don't feel full after dinner - with or without the tuna on the side. Risotto with Caramelized Carrots and Watercress Pesto makes carrot the co-star of the dish, rather than confining it to do the usual side show. The sweeter the carrot, the more layers of flavor will impart into the dish.
This book is directed at both the European and American market, with internet shopping sources for both Britain and the US at the back of the book. Unfortunately for American readers, the metric-to-cup conversion in the book would appear to be the result of trial and error - the cup for broth is a metric cup (250 milliliters) while the one for wine totals at 226 milliliters, less than a US cup (436 milliliters). You do the maths for the rest... If you've got some experience and are good at eyeballing, you got the edge.
Being used to Giada de Laurentiis' 1 1/2 cups of risotto rice for 6 people (or 1/4 cup per person) followed by a salad, Maxine's 2 1/3 cups of rice for the equivalent amount of eaters to me seems belly-busting, so I've scaled the recipes down and am very happy with the results so far.
Measuring issues aside, I'd strongly recommend this book for the sheer amount of creativity that went into these recipes.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
1 of 1 people found the following review helpful
amazing recipes
3 Jan 2012
Format:Hardcover|Amazon Verified Purchase
I have tried only a few of these recipes, but they are spot on! Great info about ingredients and awesome flavor combinations.
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