Phaidon Press’ new release, Recipes from an Italian Summer is easily one of the best cookbooks I’ve come across in some time. A full 400 never-before-published recipes taken from the classic Italian cooking bible, The Silver Spoon, make up this mouthwatering tome. Recipes range from the relatively simple (Lamb chops with mint) to the more complex (Sweet-and-sour meatballs) but most home cooks should be able to easily replicate the recipes inside. Recipes is beautifully photographed and organized into easy to use chapters such as Picnics, Barbecues, and Desserts. The resulting book is very easy to use and bound to become a household favorite every summer. I’m particularly intrigued with the recipe for Strawberry Risotto. It seems like the most perfect dish to eat on a warm summer night. I’ll print it here below, and if you enjoy it as much as I’ve enjoyed cooking out of this book, go out and pick up a copy soon.
Strawberry Risotto
4 c vegetable stock
6 tblsp butter
1 onion, finely chopped
1 1/2 c risotto rice
1 3/4c dry white wine
2 3/4 c hulled strawberries
1 c heavy cream
salt and freshly ground white pepper
1) Pour the stock into a pan and bring to a boil, then reduce heat and simmer.
2) Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
3) Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
4) Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries.
Prep Time 10 minutes
Cooking Time 35 minutes
Serves 4