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.


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. SPCopyright 1987 Reed Business Information, Inc.


Book Description
"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It]...is not just a recipe book but a piece of man's history." —Arrigo Cipriani "Delectable." —Booklist "For the rice lover...this well-crafted book is a unique source." —Chicago Tribune Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than 120 authentic risotto recipes, many of which can be made in thirty minutes or less with a minimum of preparation. Here is just a sampling of the many delicious risotto variations you'll find within these covers: Scallops, Shrimp, and Mushrooms Lamb with Egg and Lemon Sauce Turkey, Red Peppers, and Tomatoes Prosciutto, Chicory, and Fontina Monkfish in Tomato Basil Cream Chicken with Olives Mussels in White Wine Sausage, Artichoke, and Peas Fresh Tuna and Curry Veal in White Cream Sauce In addition to these mouth-watering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.


From the Back Cover
"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It]...is not just a recipe book but a piece of man's history." —Arrigo Cipriani "Delectable." —Booklist "For the rice lover...this well-crafted book is a unique source." —Chicago Tribune Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than 120 authentic risotto recipes, many of which can be made in thirty minutes or less with a minimum of preparation. Here is just a sampling of the many delicious risotto variations you'll find within these covers: Scallops, Shrimp, and Mushrooms Lamb with Egg and Lemon Sauce Turkey, Red Peppers, and Tomatoes Prosciutto, Chicory, and Fontina Monkfish in Tomato Basil Cream Chicken with Olives Mussels in White Wine Sausage, Artichoke, and Peas Fresh Tuna and Curry Veal in White Cream Sauce In addition to these mouth-watering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.


About the Author
Judith Barrett is a free-lance reporter and food writer whose work has appeared in a number of national publications, including the Boston Globe. She lives in Cambridge, Massachusetts. Norma Wasserman owns and operates Formaggio Kitchen, a gourmet food shop in Boston, and has also provided all the illustrations for Risotto. She divides her time between Verona, Italy, and Cambridge, Massachusetts.

ANNOTATION

Everything you need to know about risotto and its endless variations, using herbs, vegetables, cheeses, meat, poultry, seafood, fruit and liqueur.

FROM THE PUBLISHER

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] … is not just a recipe book but a piece of man's history." —Arrigo Cipriani "Delectable." —Booklist "For the rice lover … this well-crafted book is a unique source." —Chicago Tribune Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than 120 authentic risotto recipes, many of which can be made in thirty minutes or less with a minimum of preparation. Here is just a sampling of the many delicious risotto variations you'll find within these covers: Scallops, Shrimp, and Mushrooms Lamb with Egg and Lemon Sauce Turkey, Red Peppers, and Tomatoes Prosciutto, Chicory, and Fontina Monkfish in Tomato Basil Cream Chicken with Olives Mussels in White Wine Sausage, Artichoke, and Peas Fresh Tuna and Curry Veal in White Cream Sauce In addition to these mouth-watering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.