Read more
Informationen zum Autor Maxine Clark is a food writer and cooking teacher. She has taught in schools including Leith’s in London and chef Alistair Little’s Tasting Places in Sicily and Tuscany. Her work regularly appears in magazines and newspapers such as BBC Good Food and Food and Travel . Maxine lives in Perthshire, Scotland. Klappentext A compendium of 60 recipes for Italian risotto, ranging from cheese and butter creations to variations including seafood and meat. Zusammenfassung Looking for the perfect risotto recipe? Search no more. Maxine Clark’s wonderful compendium is packed with 60 recipes for deliciously comforting Italian risotto. Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter’s-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. Maxine presents a huge variety of risotto dishes, from those packed full of warming cheese and butter, to recipes using fish and shellfish. She also invites you to enjoy some meaty options, which include an easy-to-rustle-up Ham and Leek Risotto that the whole family can enjoy and an Pheasant and Red Wine Risotto that will not fail to impress guests. There are even a few ideas for using up leftover risotto, such as Arancini or Rice Croquettes with Tomato Sauce. With useful recipes for various stocks, easy-to-follow instructions for making a basic risotto and a guide to the different kinds of authentic rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.
