Creamy, tender risotto is such a far cry from steamed rice that it's hard to believe they're made from the same basic ingredient. The rice used for risotto is a particular, starch-rich variety; when slowly and carefully cooked, the rice releases its starch to create an irresistibly creamy consistency while the grains of rice remain whole. This beautifully illustrated cookbook features an expansive array of risotto possibilities that may surprise even seasoned chefs. Dishes include a dramatic deep crimson Risotto with Beets; a luscious Risotto with Pesto and Shrimp; and a rich wintertime Risotto with Lamb, Rosemary, and Olives. The authors stress the importance of always using the best ingredients available: high-quality rice, fresh seasonal vegetables, good wine, and sweet butter. In addition to the dozens of tested recipes, Risotto contains a section of basics that describe ingredients, cooking strategies, and much more.
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3 of 3 people found the following review helpful:
4.0 out of 5 stars
Buyers, be aware! Spanish version!,
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This review is from: Risotto (Williams-Sonoma) [Spanish Ed.] (Spanish Edition) (Hardcover)
This is not a review so much as it is a heads-up - this is the SPANISH version of this cookbook. The English version can be ordered here: The Williams-Sonoma Collection: Risotto I almost ordered this one by mistake because the language difference is not listed in the main description. Great cookbook, I just can't read Spanish!
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