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Risotto and Beyond
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About the Author

John Coletta is the executive chef and managing partner of Chicago's Quartino Ristorante & Wine Bar. Since opening in 2005, Quartino has been featured in several publications including USA Today Travel, Chicago Tribune, and Chicago Sun-Times. Under his leadership, Quartino also earned the coveted Ospitalita Italiana seal, which is awarded by the Italian government and recognises restaurants abroad that properly promote the traditions of the Italian food culture. Quartino Ristorante also received three stars from the Chicago Tribune and Chicago Sun-Times, and the American Culinary Federation's 2014 Award of Culinary Excellence. Coletta has appeared frequently and regularly on regional television and print media. He trained under Alain Ducasse at Louis XV and Joel Robuchon in Paris, among other notable European chefs.

Reviews

"Risotto & Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts goes beyond most risotto cookbooks in exploring Italian rice cookery as it pertains not just to main courses, but everything from entrees to salads and desserts."
--Donovan's Literary Services

"These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes like arancini, crochettes, risotti, and rice puddings to more unusual offerings, such as rice salads, soups, fritters, bracioli, and gelatos. Italian rice types and cooking methods are explored, providing home cooks with foolproof instructions on how to make perfect rice every time."
--JOINT FORCES JOURNAL

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