Risotto (Paperback)

~ (Author), Norma Wasserman (Author) "WE have prepared this chapter as a comprehensive reference source..." (more)
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Editorial Reviews

From Publishers Weekly

This volume comprises more than 100 creative variations on basic risotto, a rice dish from northern Italy. In addition to serving risotto as a first course in the Italian style, the authors suggest it as a side dish or as an entree when accompanied by bread and a salad or vegetable. These recipes derive from classic and new Italian cooking, as well as the authors' imaginations. Beginning with basic saffron risotto, Barrett and Wasserman work their way through cheese, vegetable, meat, fish, wine and even fruit-flavored dishes. Rice is combined with goat cheese, Gruyere, Camembert and ricotta, as well as with cabbage, zucchini blossoms or fresh mushrooms, cognac and cream. Seafood offerings include scallops, shrimp and mushrooms, squid and artichokes, and smoked salmon, while meat variations feature sweetbreads, duck and spicy rabbit. Strawberries, apples and grapefruits flavor some of the stylish, savory fruit risottos. Barrett is a freelance food writer, and Wasserman is an illustrator and owner of a gourmet-food shop. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Risotto , a collection of recipes for the Northern Italian dish based on short-grained rice, is enticing reading and cooking. The recipes include classics such as risotto alla Milanese and Venetian style, with eels. There are nuova cucina versions: with clams and radicchio, with apples and nutmeg, etc. The authors, both experienced in the food world, add their recipes: risotto with liver and onions, with turkey and leeks, with grapefruit. These recipes are not only delectable but quick and easy to prepare, too. Menu and wine suggestions are included. Recommended. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 326 pages
• Publisher: Wiley; 1 edition (May 10, 1989)
• Language: English
• ISBN-10: 0020303955
• ISBN-13: 978-0020303954
• Product Dimensions: 8.9 x 7.2 x 1.1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (19 customer reviews)
• Amazon.com Sales Rank: #89,324 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful:

5.0 out of 5 stars The Classic of American Cookbooks on the Classic Risotto of Northern Italy, October 29, 2006

By	Joseph King (Seattle, WA USA) - See all my reviews (REAL NAME)

I bought and heavily (!!! see below) used this cookbook soon after it first came out in the late 1980s. It was a breakthrough cookbook for its time, and hugely popular, and is still a wonderful resource that I can recommend today almost without hesitation.

In the late 1980s, I first started seeing risotto offered frequently in Mediterranean or even New American yuppie restaurants in the SF Bay Area when I visited on business--but not yet readily in fine restaurants in Seattle, for instance. Risotto was a clear trend for foodies, but hadn't yet hit mainstream nationally. So it was with impeccable timing that Barrett and Wasserman released "Risotto" in 1987.

I caught the bug early and hard. After I got this cookbok--in one my inspired food specialty frenzies--I wanted to make everything risotto. It was the perfect, versatile one-bowl (though usually 2-3 pots) meal that could fit any flavor or fancy, a base for any vegetables, seafood, meat, fruit, or herbs you wanted to cook with that day. I literally cooked risotto two or three times a week for 8 months, from fall harvest through a Seattle winter and into springtime baby vegetables. And I used this cookbook for all of it.

This cookbook "Risotto" had many virtures. First, it is an exceptionally clear introduction to risotto: its history, varieties of rice, geography, how it is cooked and used, etc. Second, as other reviews state (and you can see in the Search-Inside-The-Book table of contents), it covers many kinds of risotto and has plenty of recipes: cheese, vegetable, meat, fish, fruit, liqueur, leftover.

But the strongest (and non-obvious) feature of this cookbook is how it makes use of its Basic Recipe. Up front, with tips and tools and techniques, it describes a canonical recipe for making risotto: the broth, the oil/butter and minced onion and rice, the first stir of liquid, the stirring and adding broth, the sauteed "soffrito" ingredients, and the final additions of cheese, broth, and sometimes cream to stir in. The cookbook gives ingredient amounts for cooking the basic recipe for different size dinners, with a few additional tips for making more or less than the canonical (serves 4) recipe.

In the rest of the book, recipes all can then say, for instance: Start with the basic recipe, but this time we're going to add the chopped spinach after 10 minutes of stirring in step 3; or Once the rice is coated in the oil, stir in 1/2 cup of white wine (instead of broth); or In the last step, omit the cheese and broth and use 1/2 cup of cream. And of course the soffrito, the usually-sauteed ingredients mixed in, were different for every one.

I usually resist a standardized recipe, feeling like a straitjacket. But this had the opposite effect. Having a single Basic Recipe was a great way to build confidence and proficiency with a new way of cooking. And building 100 recipes off of it--including restrained, classic Italian risottos, together with more creative or adventurous combinations--made it clear how once you'd mastered the Basic Recipe and how to apply it, you could do anything with risotto! And even though I may have made the cookbook sound mechanistic by focusing on the Basic Recipe, it really is one of those cookbooks where all the recipes are a joy to read, with notes about the history of the recipe or about the ingredients, etc.

Now, nearly 20 years later, this cookbook easily stands the test of time. The techniques are clear, straightforward, complete. All of the best-known, classic Italian risottos are present. And there are dozens of variations that are great on their own, and as a guide to what you can create beyond them.

The only small hesitation that I have today with this cookbook is a consequence of its strength. The Basic Recipe is a good learning tool, and is the way that a generation of American home chefs have now been introduced to cooking risotto. But there are actually variations in how risotto is made--what fats to use, how much broth to add and how to stir, using alternative tools like pressure cookers, etc. Once you're an over-the-top risotto fiend like I became, you'll want to explore those as well. Fortunately, one of the co-authors of Risotto (Barrett) went on to publish a follow-on risotto cookbook that is just as delightful--and goes all out with different ways of cooking risotto and more novel and creative recipes. See "Risotto Risotti" at [...]

Oh, so what was my favorite single risotto of the dozens I made from this book? A simple one, actually. An asparagus risotto made with early-spring skinny shoots. It was the most completely-green risotto I've made, and was brimming, overflowing with that aromatic "grassy" flavor of the best asparagus--the closest I've come to ethereal grazing in a bowl.

16 of 16 people found the following review helpful:

4.0 out of 5 stars If You Love Risotto, Then This Book Is For You!, November 17, 2000

By	Deb Mele (Toronto, Ontario Canada) - See all my reviews

This cookbook is a complete reference for cooking risotto, the classic dish of northern Italy. With 120 authentic recipes, covering everything from risottos with cheese, vegetables, meat, seafood, and fruit, there is definitely a recipe for everyone. You might try a tasty Risotto con Porcini e Rucola (mushrooms and arugula) which is one of my favorite recipes from the book, or perhaps a nice Risotto Rosso alle Vongole (clams in red sauce). The recipes are easy to follow, contain ingredients that are readily obtained, and most offer variations as well. As the Italian Food Host @ BellaOnline, I am always looking for books that share recipes containing ingredients that everyone can find.

Also included in this book,are also chapters that contain important information on risotto ingredients and traditional preparation methods. Although I found it disappointing that this book contained no photographs or illustrations, which would only have enhanced my opinion of this book, I feel that if you love risotto, you'll enjoy this book. When it comes to risotto, this book has everything you could ever need!

9 of 9 people found the following review helpful:

5.0 out of 5 stars Ah, Risotto!, September 26, 2001

By	Jill Boullion (Houston, Texas United States) - See all my reviews

I first learned about risotto at a cooking class from a wonderful Italian chef. I never knew rice could be comfort food like this! Then my husband bought this cookbook for me and it absolutely blew me away. The basics of risotto are explained so clearly, exactly as we had learned in class, and the recipes are concise and easy to follow. The really amazing part is all the different combinations of foods you can combine with simple arborio rice and create a culinary masterpiece. One of my favorites is the Fresh Herb Risotto... so easy, just a short walk to the herb garden and you have the most amazing side dish ever! I have a LOT of cookbooks and this is easily one of my favorites... one I won't part with, one I give to others as a gift!