Risotto and Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts by John Coletta and Nancy Ross Ryan and Monica Kass Rogers

  • Rice crostini with fresh ricotta and oregano (Crostini di riso con ricotta fresca e origano) (page 28)

    from Risotto and Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts Risotto and Beyond by John Coletta and Nancy Ross Ryan and Monica Kass Rogers

    • Categories: Rice dishes; Appetizers / starters; Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: Arborio rice; ricotta cheese; oregano; sweet rice flour
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books

    Learn all the secrets to creating perfect Italian rice dishes from Chef John Coletta.

    Full review
  • ISBN 10 0847862364
  • ISBN 13 9780847862368
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

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.

Other cookbooks by this author