Author(s): Tamara Milstein

Pre-Loved Books | Cooking, Food, Drink

Through the chapters in this book, you will find recipes that begin to experiment with more modern flavours, such as risottos with roasted garlic, quail and fresh tuna. As your journey through the book progresses, you will find tantalising combinations such as risotto with Peking duck and spinach, or with peanuts, parsley and deep-fried leeks. There are wonderful risotto recipes which include all the Carribean has to offer, plus a chapter that adopts the flavours of Australia. 

Chapters on low-fat risotto, risotto desserts and of course, the best ways of using up leftover risotto (should you ever have any left over) complete the picture. 

All of the recipes in this book remain true to the traditional methods of making risotto, while allowing the most wonderful ingredients to share limelight. As with pasta, it is now acceptable to serve a once Italian specialty with all manner of delicious embellishments.