Risotto: With Vegetables, Seafood, Meat, and More

by Maxine Clark, Martin Brigdale (Photographer)

"Risotto" is an irresistible collection of the best rice dishes from all over Italy, written by Maxine Clark, best known for her easy and relaxed approach to Italian food. There are all types of recipe, from the simplest Pesto Risotto, to a special Pheasant and Red Wine Risotto. Also included is a step-by-step explanation of how to make risotto, plus recipes for the best stocks if you want to make your own. *Favorite Italian risottos--easy, popular, and delicious. *More than 43,000 copies sold in hardcover *A list of websites and mail order sources will help you track down interesting suppliers of ingredients and other items of interest.

Genres: Cookbooks

144 pages, Paperback

First published January 1, 2005

About the author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel.'

Reviews

[Dray · Rating 4 out of 5]

Being not super well versed in risotto, this cookbook definitely expanded my horizons. covering mainly Italian based recipes it offers basic to advanced recipes. Worthwhile reading.

[Lynda · Rating 3 out of 5]

An informative read with some interesting looking recipes. I made a risotto with olives and fennel I happen to have in my fridge. It was good but not outstanding. There were several other recipes I want to try. The info on cooking risotto was pretty complete.