Risotto is such a chameleon-food. It can be sweet or savory, vegetarian or meaty, and is able to be tweaked with whatever you have on hand:
Oh, you didn’t use all the spinach in your salad last night? Spinach risotto.You’ve got leftover lox from that bagel party you had? Smoked salmon risotto. Your hipster friend just took you foraging and you have a bushel of fresh chanterelles? Wild mushroom risotto. It’s summer in Maine? Blueberry risotto. In the mood for Thai-Italian fusion? Spicy coconut risotto with prawns.
Eating is a serious matter in Italy. Cooking and food are among the finest expressions of Italian culture, vividly portraying the country’s history, regions and traditions. The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.
First published in 1950, Il cucchiaio d’argento (the silver spoon) has become the most successful cookbook in Italy. Experts were commissioned to collect hundreds of traditional recipes from throughout the country, including every regional speciality.
From its first appearance, the book immediately made its mark on the world of gastronomy and has been constantly updated, adapting the recipes and techniques to our modern lifestyle without losing the principles of authentic Italian cuisine.
The Silver Spoon series celebrates this wonderful heritage, and each cookbook explains a key aspect of authentic Italian cooking with hundreds of simple and traditional recipes.
So there. It’s a big deal in the cookbook world.
I have made the carrot risotto recipe from The Silver Spoon more than half a dozen times and I can find no fault in it. Some people find risotto intimidating because they’ve heard it takes forever and is easy to mess up. The truth is, if you have 30 minutes and are able to stir continuously for 20, you can make perfect risotto too. Especially if you have baby leeks from your garden for garnish.