100 Great Risottos 9780753718940 Books
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100 Great Risottos 9780753718940 Books
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100 Great Risottos 9780753718940 Books Reviews
Risottos can intimidate people and this book will eliminate any fear. When you think of risotto you automatically think of Arborio rice but I prefer Carnaroli and this book explains the different rice choices and gives you a step by step guide to making risotto. I get into a rut and make the same risotto all of the time and this book gives me new ideas.
Risotto is one of those comfort foods that most people will never, ever try to make for themselves. A basic risotto can be nothing more than a creamy, cheesy rice dish whereas a more complex risotto may have seafood, vegetables, truffles and more. This book is a good introduction to making risotto, but there is a catch or two.
One of the first orders of business in this book is a quick how-to on risotto-making basics. The process is the same, regardless of what recipe or embellishments are used, so an introductory course is a welcome starting point. The author presents step-by-step instructions, complete with full-color photographs, of what to do, what to look for and how to know when to move on.
The recipes in this book are broken down into three main sections Comforting Recipes, Sexy Summery Recipes and finally Dinner Party Recipes. Each of these sections is further broken down into three subsections Cheese/Herbs/Spices, Vegetables and Mushrooms, and finally Fish and Meat. While this is ok, it does mean that finding a specific recipe probably results from digging through the index at the back of the book. To me, it would have made better sense to group the recipes together by ingredients, not by anticipated applicability.
This is a gorgeous cookbook with plenty of full-color recipes. Roughly one third of the recipes contained within have fill-page photographs.
There is one thing that caught my attention that merits mention. The author's recipes usually call for ingredients measured by mass, not by volume. While technically more accurate and more consistent, most American cooks tend to cook by volume. Without a kitchen scale, many of the recipes will not be too easy for such cooks.
This is by no means a bad book on risotto and is a good addition to the collection if one wants to make fine risotto dishes. The organization of material is a little unusual though, and the measure of ingredients by mass vs. volume might make preparing these recipes a little more difficult for some, but overlooking these this is a good cookbook on the subject that's worth a look.
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