Risotto (Williams Sonoma Collection Series)
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...
Search in google:
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. 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.
Introduction6The ClassicsBasic Risotto10Risotto with Asparagus13Risotto with Mushrooms14Risotto with Grilled Shellfish17Risotto with Four Cheeses18Risi e Bisi21Risotto with White Truffle22Saffron Risotto with Osso Buco25Vegetable RisottosRisotto with Fava Beans28Risotto with Artichokes31Risotto with Spinach32Risotto Caprese35Risotto with Radicchio36Risotto with Roasted Butternut Squash39Risotto with Leeks and Sun-Dried Tomatoes40Risotto with Beets43Seafood RisottosRisotto with Pesto and Shrimp46Risotto with Salmon and Dill49Risotto with Squid Ink50Risotto with Sea Bass and Fennel53Risotto with Sauteed Scallops54Risotto with Lobster57Poultry and Meat RisottosRisotto with Chicken and Caramelized Onions60Balsamic Risotto with Roasted Chicken63Risotto with Duck and Blood Oranges64Risotto Rustica with Prosciutto and Arugula67Risotto with Sausage and Fennel68Risotto with Lamb, Rosemary, and Olives71Gorgonzola Risotto with Grilled Beef72Risotto with Beef and Barolo75Special Risotto DishesInsalata di Riso78Arancini81Suppli al Telefono82Risotto-Stuffed Tomatoes85Rice Timbales86Savory Rice Pancakes89Dessert RisottosRice Pudding Torte92Rice Fritters with Orange Sauce95Ricotta-Rice Tart96Creamy Mascarpone Rice99Risotto with Figs and Almonds100Chocolate Risotto103Risotto Basics105Glossary113Index117
\ Publishers WeeklyA 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.\ \
