Risotto Risotti
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Risotto Risotti Overview
Judith Barret offers nore than 100 new recipes for risotto, showcasing the flavors of not just Italy, but Asia, India, and Latin America. Following a reference guide to risotto and risotto techniques, Risotto Risotti includes chapters on broths, vegetable risotti, seafood and fish risotti, meat risotti, low-fat risotti, risotto cakes, riceless "risotti", and dessert risotti.
Risotto Risotti Specifications
Following up on her successful Risotto, Judith Barrett takes us on a further adventure, featuring rice prepared in more than 100 ways in Risotto, Risotti. She provides six methods for preparing this traditionally northern Italian pasta, going beyond the classic "add broth and stir" method, to include the microwave and the pressure cooker. Wildly eclectic dishes include Fiddlehead Ferns and Gruyere Cheese Risotto, and Risotto with Catfish. (Italianate recipes like Mediterranean Fish Risotto with Saffron seem more appealing.) A dozen low fat recipes and "risotti" made with other grains or using vegetables in place of rice, plus dessert recipes make this a trendy book.
