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

By John Coletta, with Nancy Ross Ryan and Monica Kass Rogers / Photography by Stephen DeVries

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!

Hardcover / 8” x 10” / 240 pages / 80 color photographs