Risotto (Williams Sonoma Collection Series)

Overview

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.
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Overview

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.
Williams-Sonoma Collection Risotto 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.
Full-color photographs make it easy to decide which risotto to prepare, and photographic side notes highlight key ingredients and techniques throughout, making Risotto 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.

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Editorial Reviews

Publishers Weekly
A compendium of every imaginable variation of a northern Italian staple, this volume, part of Williams-Sonoma's user-friendly cookbook series, is divided into six sections dedicated to different interpretations of risotto. The classics section delivers a Risotto with Mushrooms, heavy on the wild mushrooms and garlic, while the vegetable section offers a deep crimson-purple Risotto with Beets. The recipes, each accompanied by a close-up of a creamy-looking bowlful of rice, also include a luscious Risotto with Pesto and Shrimp and a rich wintertime Risotto with Lamb, Rosemary, and Olives. Dessert risottos such as Ricotta-Rice Tart and Chocolate Risotto are like rice pudding gone to heaven. Simple to follow and thoroughly idiot-proof, the cookbook even provides a few pages at the end marked "Risotto Basics," which lay out the rules of choosing the right pan, rice and stock. This section also includes recipes for various meat and seafood stocks, rightly noting that your dish "will disappoint you if your stock is not first-rate." The magic of risotto, after all, is that with a few good ingredients, a bit of patience and a lot of stirring, Arborio rice can be transformed into something enchanting. (Nov.) Copyright 2003 Cahners Business Information.
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Product Details

  • ISBN-13: 9780743226806
  • Publisher: Free Press
  • Publication date: 11/28/2002
  • Series: Williams Sonoma Collection Series
  • Pages: 120
  • Sales rank: 297,083
  • Product dimensions: 8.50 (w) x 9.50 (h) x 0.60 (d)

Meet the Author

Pamela Sheldon Johns is the author of many cookbooks, including Italian Food Artisans, Parmigiano!, and Balsamico! 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 Wine & Food and the International Association of Culinary Professionals.

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Table of Contents

Introduction 6
The Classics
Basic Risotto 10
Risotto with Asparagus 13
Risotto with Mushrooms 14
Risotto with Grilled Shellfish 17
Risotto with Four Cheeses 18
Risi e Bisi 21
Risotto with White Truffle 22
Saffron Risotto with Osso Buco 25
Vegetable Risottos
Risotto with Fava Beans 28
Risotto with Artichokes 31
Risotto with Spinach 32
Risotto Caprese 35
Risotto with Radicchio 36
Risotto with Roasted Butternut Squash 39
Risotto with Leeks and Sun-Dried Tomatoes 40
Risotto with Beets 43
Seafood Risottos
Risotto with Pesto and Shrimp 46
Risotto with Salmon and Dill 49
Risotto with Squid Ink 50
Risotto with Sea Bass and Fennel 53
Risotto with Sauteed Scallops 54
Risotto with Lobster 57
Poultry and Meat Risottos
Risotto with Chicken and Caramelized Onions 60
Balsamic Risotto with Roasted Chicken 63
Risotto with Duck and Blood Oranges 64
Risotto Rustica with Prosciutto and Arugula 67
Risotto with Sausage and Fennel 68
Risotto with Lamb, Rosemary, and Olives 71
Gorgonzola Risotto with Grilled Beef 72
Risotto with Beef and Barolo 75
Special Risotto Dishes
Insalata di Riso 78
Arancini 81
Suppli al Telefono 82
Risotto-Stuffed Tomatoes 85
Rice Timbales 86
Savory Rice Pancakes 89
Dessert Risottos
Rice Pudding Torte 92
Rice Fritters with Orange Sauce 95
Ricotta-Rice Tart 96
Creamy Mascarpone Rice 99
Risotto with Figs and Almonds 100
Chocolate Risotto 103
Risotto Basics 105
Glossary 113
Index 117
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 19, 2010

    I Also Recommend:

    Risotto (aka Rice)

    For many around the world, rice is a daily food source. Yet with the variety of foods available in our grocery stores, many of us overlook such a basic and simple food - rice. Risotto, really, is a "fancy" version of rice, a dish that is quite simple to prepare. The presentation and layout of the recipes are easy on the eyes, especially when busy preparing a meal. Two disappointments stand out, to me, with this cookbook: 1) lack of nutritional information and 2) impracticability, for some, to find and/or desire to use some added ingredients. Still, the cookbook has many tasty risotto recipes that should be included in a heart-healthy and grain-added diet.

    Was this review helpful? Yes  No   Report this review
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