I adore this book. It completely demystifies risotto (one of my favorite foods) for the home chef, and give multiple methods for cooking it using simple, clear language. For example, not only does she give you the "classic" (time-consuming) recipe, she also includes shortcuts using the microwave, pressure cooker or oven that reduce cooking and/or stirring time without sacrificing flavor. The book contains recipes for different kinds of broth (a crucial ingredient for flavorful risotto) and of course risottos, but also for variations such as risotto cakes, low-fat risotto, and "riceless" risottos made with potatoes, barley, veggies, wild rice, farro, and other intriguing and unexpected ingredients. She even has a section on dessert risotto! I've tried several recipes from this book and never been disappointed, plus I love how she's culled the best recipes from many other chefs and restaurants (crediting each, of course) to give you a sort of "all-star" collection. The only drawback is that there aren't any photos or illustrations; but unlike with other cookbooks, somehow I never missed them. I guess if you've seen one risotto, you've seen them all? Overall, this book is highly recommended and a godsend for risotto addicts.
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