Join us at The Book Cellar as we hear from John Coletta about Risotto & Beyond. Coletta will prepare a food tasting from his new cookbook for audience members to enjoy!
About Risotto and Beyond: 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 John Coletta: John Coletta, a first generation Italian-American, is a chef, restaurateur, author and respected veteran in the Chicago and International culinary communities. As Executive Chef and Managing Partner of Quartino Ristorante & Wine Bar, John preserves the authenticity of regional Italian cuisine, through honed culinary techniques and authentic Italian ingredients.