Risotto & Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts

Coletta, John

ISBN 10: 0847862364 / ISBN 13: 9780847862368

Published by Rizzoli, New York, 2018

About this Item

Larger Octavo. Pale green spine, decorative pale green boards with very light green lettering on the spine are all clean and bright. Book has very faint bumping at the head and tail of the spine. Sepia toned photographic endpapers wiith risotto photography. Signed by author/chef Coletta on the half title page in black felt tipped pen. Binding is straight and tight. Pages are all clean, white, and crisp. 240 pages. Dust Jacket - has a nearly unnoticable trace of rubbing at the very tip of the upper front outside corner - otherwise all clean, bright, and sharp. Heavier than average volume will ship at actual cost on orders requesting International or Priority Mail services. Illustrated with a handsome gallery of color photography. Seller Inventory # 006082

Bibliographic Details

Title: Risotto & Beyond: 100 Authentic Italian Rice...

Publisher: Rizzoli, New York

Publication Date: 2018

Binding: Hard Cover

Condition: NF

Dust Jacket Condition: NF

Signed: Signed by the Author

Edition: First Edition, First Printing.

About this title

Synopsis:

Fresh off winning 1st place in the Italian category and 2nd place in the rice category at the 2019 Gourmand International Cookbook Awards, this book is a definitive guide to the Italian rice-cookery repertoire.

From acclaimed Chicago chef and restaurateur John Coletta comes a recipe collection focusing on a relatively unexplored area of Italian cuisine—rice cookery. Rice is a staple of northern Italy, where all Italian rice is produced. A rich and varied rice-based cookery has developed in this region. These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes—arancini, crochettes, risotti, and rice puddings—to more unusual offerings such as rice salads, soups, fritters, bracioli, and gelatos.

Coletta shares his expertise about Italian rice types and cooking methods, and provides foolproof instructions for making perfect rice every time. He also includes background about the rice varieties and where they can be purchased. Among the recipes are Rice Crostini with Ricotta and Oregano; Rice Soup with Shrimp and Leeks; Rice Salad with Bresaola and Parmigiano Reggiano; Risotta alla Carbonara; Artichokes Stuffed with Lemon and Thyme Risotto; Braised Turkey Rolls with Chestnut Risotto, Pancetta, and Sage; and Rice Crepes with Nutella.

This volume will appeal to lovers of Italian food who are looking for a cookbook that includes many of their favorite Italian ingredients all with rice as the new star.

About the Author:

John Coletta is the founding chef and partner of Chicago's Quartino Ristorante & Wine Bar. It has received three stars from the Chicago Tribune and the Chicago Sun-Times, and won the American Culinary Federation’s 2014 Award of Culinary Excellence. Under Coletta’s leadership, Quartino also earned the Ospitalitą Italiana seal, which recognizes restaurants abroad that promote the traditions of Italian food culture.