RISOTTO AND BEYOND: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts
John Coletta, Nancy Ross Ryan, Monica Kass Rogers
Rizzoli
March 13, 2018
$37.50/Hardcover
ISBN-13: 978-0847862368
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 Ospitalità Italiana seal, which recognizes restaurants abroad that promote the traditions of Italian food culture.
Monica Kass Rogers is a writer, recipe developer, prop and food stylist, photographer, and letterpress printer from Evanston, IL. Her work has been featured in Food & Wine, Bon Appetit, Chicago Tribune, Edible Chicago, and many more. She studied book arts, literature, photography and journalism in college, and apprenticed to a printer in Evanston where she recently established her Little Blue Press. Today Monica divides her energies between writing internationally for Communication Arts and other publications, photographing for a wide array of clients, and letterpress printing.
Rice is a staple of northern Italy and, because of this, a rich and varied rice-based cookery has developed in this region. From acclaimed Chicago chef John Coletta of Quartino Ristorante comes a recipe collection focusing on a relatively unexplored area of Italian cuisine—rice cookery. In RISOTTO & BEYOND: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts, Coletta offers a delectable 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—Comune (used for everyday cooking); Semifino (used for soups, croquettes and rice cakes); Fino (used for timbales, rice balls, rice-cake appetizers, and molded rice salads); and Superfino (used for rice salads and risottos)—and their cooking methods ensuring foolproof instructions for making perfect rice every time. 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; Zucchini Blossoms Filled with Radicchio and Gorgonzola Rice; Artichokes Stuffed with Lemon and Thyme Risotto; Risotto with Gorgonzola, Apples, and Walnuts; Baked Gratin of Rice with Four Cheeses; Braised Turkey Rolls with Chestnut Risotto, Pancetta, and Sage; Rice Tart with Rum-Rosemary Apricots; plus many more delicious dishes!
A definitive guide to the Italian rice-cookery repertoire, RISOTTO & BEYOND 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!