Risotto: Over 100 delicious 'little rice' recipes

Overview

Risotto, one of today's most popular restaurant dishes, is actually one of the easiest to make at home. Meaning "little rice," risotto is an Italian dish featuring tender arborio rice slowly cooked in broth and flavored with meat, poultry, fish, vegetables, shellfish, cheese or herbs. The result is rice that is delectably creamy while the grains remain separate and firm. Using everyday ingredients, risotto is a most useful and impressive dish that is remarkably easy to master, ...

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Overview

Risotto, one of today's most popular restaurant dishes, is actually one of the easiest to make at home. Meaning "little rice," risotto is an Italian dish featuring tender arborio rice slowly cooked in broth and flavored with meat, poultry, fish, vegetables, shellfish, cheese or herbs. The result is rice that is delectably creamy while the grains remain separate and firm. Using everyday ingredients, risotto is a most useful and impressive dish that is remarkably easy to master, for considerably less cost than a restaurant meal.

Risotto begins with an explanation of the principles of making the Italian specialty - cook it slowly, stir continuously, and maintain the correct heat and moisture - and then follows with an inspiring selection of more than 100 variations to suit all tastes and occasions. Risotto recipes include vegetarian, meat, poultry as well as game, fish and seafood:

  • Mediterranean
    Vegetable Risotto
  • Cheese and Sun-Dried Tomato Risotto
  • Fragrant Herb Risotto
  • Tuscan Bean Risotto
  • Sweet Chili and Basil Risotto
  • Ham and Leek Risotto
  • Bacon and Spinach Risotto
  • Rosemary Lamb Risotto
  • Creamy Chicken Risotto with Garlic and White Wine
  • Chicken and Lemon Risotto
  • Turkey and Prosciutto Risotto
  • Rabbit and Basil Risotto
  • Risotto with Venison and Mixed Peppercorns
  • Smoked Salmon and Dill Risotto
  • Chili Monkfish Risotto
  • Scallop and Fennel Risotto
  • Mixed Seafood with Saffron Risotto
  • Risotto with Garlic Mussels
  • Chocolate and Vanilla Risotto
  • Cream Cheese and Apricot Risotto
  • Tiramisu Risotto
  • Apple, Pear and Cinnamon Risotto

With its partners — a supply of arborio rice and flavorings as simple as broth, fresh herbs and parmesan cheese — Risotto is destined to become a well-thumbed staple in the busiest of households.

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Editorial Reviews

Pasta Magazine
120 flavorful risotto recipes ... numerous inspiring photographs of the finished dishes.
Noel Advincula
Lots of books have been written about risotto, but [this book] is the one to have in your kitchen if you are an adventurer. The cover sets the tone for the book, with recipes liberally illustrated with intriguing photos.
San Francisco Chronicle
Publishers Weekly - Publisher's Weekly
Risotto--that creamy rice dish from the north of Italy--is one of the world's perfect foods: rich yet digestible, soft yet chewy. When made with traditional Italian ingredients, it's heavenly. Yet Stacey and Hawkins (Steam Cuisine and Classic Vegetarian Recipes, respectively) feel the need to tamper with perfection by making all kinds of unorthodox risottos. Oriental Vegetable Risotto probably tastes fine, but why not make fried rice instead? And the flavors in Persian Lamb Risotto would probably go better with pilaf. The list of international partners goes on: Risotto Coq au Vin, Thai Coconut Risotto and Colcannon Risotto. Several recipes fail to take advantage of one of risotto's strong points--that it provides a one-dish meal--by instructing readers to cook an item separately and simply set it on the risotto once cooked; this is the case with White Fish Wraps with Mustard Risotto, and Risotto with Coriander Meatballs. Introductory information about risotto techniques is satisfactory, and there are some nontraditional winners here, including a brilliant Risotto Rosso featuring beets, a savory Rabbit Risotto with Mustard and Prunes and a chocolate-orange dessert risotto made by incorporating simmering milk rather than broth. Some palates will also appreciate such original combos as Venison with Kumquat-Walnut Risotto. (Apr.) Copyright 2000 Cahners Business Information.|
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Product Details

  • ISBN-13: 9781552095386
  • Publisher: Firefly Books, Limited
  • Publication date: 4/1/2000
  • Pages: 144
  • Product dimensions: 8.54 (w) x 10.20 (h) x 0.43 (d)

Meet the Author

Jenny Stacey and Kathryn Hawkins are highly respected cookbook authors. Jenny's other books include The Gourmet Atlas, The Soy Sauce Cookbook and Steam Cuisine. Kathryn's titles include The Book of Light Chinese Dishes, Classic Chinese Recipes and Classic Vegetarian Recipes.

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Read an Excerpt

Sample recipe from Risotto: Over 100 delicious "little rice" recipes by Jenny Stacey and Kathryn Hawkins Chicken & Tarragon Mushroom Risotto

Tarragon is a classic flavoring for chicken. It is one of the subtlest of herbs and forms part of the Fines Herbes mixture.

  • 5 cups (1.25 L) chicken stock
  • 1/4 cup (50 mL) butter
  • 1 Tablespoon (15 mL) oil
  • 4 boneless chicken breasts, skinned
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large open cap mushrooms, peeled and sliced
  • 2 cups (500 mL) arborio rice
  • 1 Tablespoon (15 mL) Dijon mustard
  • Salt and freshly ground black pepper
  • 2 Tablespoons (25 mL) chopped fresh or 1 Tablespoon (15 mL) dried tarragon
  • 4 Tablespoons (50 mL) light cream
  • 1/2 cup (125 mL) freshly grated Parmesan cheese
  1. Pour the stock into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.
  2. Meanwhile, melt the butter in a large skillet with the oil and cook the chicken for 5 minutes, turning until browned. Add the onion, garlic, and mushrooms and cook for 2 minutes until the onion has softened but not browned. Stir in the rice and cook gently, stirring, until the rice is well-coated in butter. Stir in the mustard.
  3. Add a ladleful of stock to the rice and cook gently, stirring until absorbed. Continue adding small quantities of stock to the rice until half the stock is used and the rice is creamy. Season and add the tarragon.
  4. Continue adding the stock until the risotto is thick but not sticky, about 25 minutes. Stir in the cream and cheese and serve in a warm bowl.

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Recipe

Sample recipe from Risotto: Over 100 delicious "little rice" recipes
by Jenny Stacey and Kathryn Hawkins

Chicken & Tarragon Mushroom Risotto

Tarragon is a classic flavoring for chicken. It is one of the subtlest of herbs and forms part of the Fines Herbes mixture.

  • 5 cups (1.25 L) chicken stock
  • 1/4 cup (50 mL) butter
  • 1 Tablespoon (15 mL) oil
  • 4 boneless chicken breasts, skinned
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large open cap mushrooms, peeled and sliced
  • 2 cups (500 mL) arborio rice
  • 1 Tablespoon (15 mL) Dijon mustard
  • Salt and freshly ground black pepper
  • 2 Tablespoons (25 mL) chopped fresh or 1 Tablespoon (15 mL) dried tarragon
  • 4 Tablespoons (50 mL) light cream
  • 1/2 cup (125 mL) freshly grated Parmesan cheese
  1. Pour the stock into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.
  2. Meanwhile, melt the butter in a large skillet with the oil and cook the chicken for 5 minutes, turning until browned. Add the onion, garlic, and mushrooms and cook for 2 minutes until the onion has softened but not browned. Stir in the rice and cook gently, stirring, until the rice is well-coated in butter. Stir in the mustard.
  3. Add a ladleful of stock to the rice and cook gently, stirring until absorbed. Continue adding small quantities of stock to the rice until half the stock is used and the rice is creamy. Season and add the tarragon.
  4. Continue adding the stock until the risotto is thick but not sticky, about 25 minutes. Stir in the cream and cheese and serve in a warm bowl.
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