Kim Milan Risotto
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Description
Book Introduction
- A word from MD
-
Authentic Italian risotto is now available on our table.The second book by Kim Milan, a chef from a two-star Michelin restaurant in Milan.
To perfectly recreate the local flavor using Korean ingredients, we used Shindongjin rice, which is most similar to Italian rice.
It is packed with information, from how to make broth and butter to how to make mantecarre (emulsify) more deliciously.
February 24, 2023. Shin Eun-ji, PD of Home Life
“Forget the risotto you’ve had so far,
Authentic Italian risotto is now available on our table!”
Kim Milan, the owner of the YouTube channel 'Kim Milan' with 175,000 subscribers and 8 million cumulative views of her 'Risotto' recipe, and a cooking teacher for chefs, has returned with 'Risotto'.
This is his second book, following “Kim Milan Pasta,” which immediately became the number one bestseller in its field upon publication and remains a bestseller to this day.
Let's forget all the risotto we've ever had.
The world of authentic Italian risotto, which Kim Milan learned while studying in Italy and working at a local restaurant, is completely different.
Who ever told you that the lifeblood of risotto lies in the unbroken, living grains of rice? And that "mantecarre," the heart of pasta cooking and Kim Milan's signature dish, is an essential step not only for pasta but also for delicious risotto?
From the history of 'rice', the core ingredient of risotto, to why risotto has become the pride of Italians, to the best variety of rice for risotto, to the optimal Korean variety of rice that can create the taste of authentic risotto, and an introduction to each ingredient that goes with it, this book tells you everything about risotto that no one has ever properly talked about before.
If you are skeptical of tasteless risotto that is eaten like porridge in a rich sauce, if you want to know why Italians consider risotto to be a food with a soul, if you want to know how delicious and special Italian risotto is, then pay attention to "Kim Milan Risotto" right now.
Authentic Italian risotto is now available on our table!”
Kim Milan, the owner of the YouTube channel 'Kim Milan' with 175,000 subscribers and 8 million cumulative views of her 'Risotto' recipe, and a cooking teacher for chefs, has returned with 'Risotto'.
This is his second book, following “Kim Milan Pasta,” which immediately became the number one bestseller in its field upon publication and remains a bestseller to this day.
Let's forget all the risotto we've ever had.
The world of authentic Italian risotto, which Kim Milan learned while studying in Italy and working at a local restaurant, is completely different.
Who ever told you that the lifeblood of risotto lies in the unbroken, living grains of rice? And that "mantecarre," the heart of pasta cooking and Kim Milan's signature dish, is an essential step not only for pasta but also for delicious risotto?
From the history of 'rice', the core ingredient of risotto, to why risotto has become the pride of Italians, to the best variety of rice for risotto, to the optimal Korean variety of rice that can create the taste of authentic risotto, and an introduction to each ingredient that goes with it, this book tells you everything about risotto that no one has ever properly talked about before.
If you are skeptical of tasteless risotto that is eaten like porridge in a rich sauce, if you want to know why Italians consider risotto to be a food with a soul, if you want to know how delicious and special Italian risotto is, then pay attention to "Kim Milan Risotto" right now.
- You can preview some of the book's contents.
Preview
index
Recommendation
greetings
introduction
chapter01.
risotto
1.
Let's start with risotto properly.
: The history of rice is interesting, but no one would have been curious about it.
: How was rice used in Italy in the past?
: The origin of risotto is Spanish paella?
: Finally, the risotto recipe is established.
: A bowl of Italian cuisine, risotto
2.
The beginning and end of risotto, rice
: The birth of the 'King of Rice'
: Structure of rice and properties of starch
Amylose vs. Amylopectin
: If you make risotto with Korean rice
3.
Risotto too, mantecarre!
: What is Mantecarre?
: Three conditions for a successful mantecaré
: Mantecarre for Risotto
4.
Kim Milan's Tips for a Perfect Risotto
: Temperature is the key to perfect risotto!
: Should I wash the rice I use for risotto?
: What is the proper ratio of rice to broth?
5.
Cooking utensils for risotto
chapter02.
Risotto, before you start
1.
cheese
: Cheese Basics
-Parmigiano-Reggiano cheese
-Pecorino Romano cheese
-Mascarpone cheese
2.
butter
: The Basics of Butter
-New butter
-Hazelnut butter
-Herb butter
3.
gravy
: The basics of broth
-Chicken broth
-Beef broth
-Vegetable broth
-Bisque broth
4.
salt, herbs, olive oil
chapter03.
Terra land
Parmesan Risotto
Carbonara Risotto
Mushroom Risotto
Lemon Risotto
Butternut Squash Risotto
Asparagus Risotto
Radicchio Red Wine Risotto
Pea Salsicha Risotto
Saffron Risotto
Milanese Risotto
chapter04.
Mare Sea
Mussels and Tomato Risotto
Seafood Risotto
Shrimp Cauliflower Risotto
Octopus Orzotto
+ Jukkeumi Ragu
Smoked Salmon Herb Risotto
Mussels and Potato Orzotto
Shrimp Tomato Orzotto
Ink risotto
Certosa Risotto
Leek Cream Risotto with Baccala Mantecato
+ Baccala Mantecato
In conclusion
References
greetings
introduction
chapter01.
risotto
1.
Let's start with risotto properly.
: The history of rice is interesting, but no one would have been curious about it.
: How was rice used in Italy in the past?
: The origin of risotto is Spanish paella?
: Finally, the risotto recipe is established.
: A bowl of Italian cuisine, risotto
2.
The beginning and end of risotto, rice
: The birth of the 'King of Rice'
: Structure of rice and properties of starch
Amylose vs. Amylopectin
: If you make risotto with Korean rice
3.
Risotto too, mantecarre!
: What is Mantecarre?
: Three conditions for a successful mantecaré
: Mantecarre for Risotto
4.
Kim Milan's Tips for a Perfect Risotto
: Temperature is the key to perfect risotto!
: Should I wash the rice I use for risotto?
: What is the proper ratio of rice to broth?
5.
Cooking utensils for risotto
chapter02.
Risotto, before you start
1.
cheese
: Cheese Basics
-Parmigiano-Reggiano cheese
-Pecorino Romano cheese
-Mascarpone cheese
2.
butter
: The Basics of Butter
-New butter
-Hazelnut butter
-Herb butter
3.
gravy
: The basics of broth
-Chicken broth
-Beef broth
-Vegetable broth
-Bisque broth
4.
salt, herbs, olive oil
chapter03.
Terra land
Parmesan Risotto
Carbonara Risotto
Mushroom Risotto
Lemon Risotto
Butternut Squash Risotto
Asparagus Risotto
Radicchio Red Wine Risotto
Pea Salsicha Risotto
Saffron Risotto
Milanese Risotto
chapter04.
Mare Sea
Mussels and Tomato Risotto
Seafood Risotto
Shrimp Cauliflower Risotto
Octopus Orzotto
+ Jukkeumi Ragu
Smoked Salmon Herb Risotto
Mussels and Potato Orzotto
Shrimp Tomato Orzotto
Ink risotto
Certosa Risotto
Leek Cream Risotto with Baccala Mantecato
+ Baccala Mantecato
In conclusion
References
Detailed image
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Publisher's Review
★★★ [Kim Milan] 170,000 YouTube subscribers, 'Risotto' hits 8 million cumulative views!
★★★ Korea's only risotto bible introduced by Chef Milan Kim, the culinary teacher of chefs.
Kim Milan is back, this time with risotto!
The world of authentic Italian risotto, unique in Korea and authentic to the local taste.
When it comes to the most popular Italian dish, most people would say pasta.
So, after pasta, what comes to mind as the quintessential Italian dish? Many people would probably answer like this.
It's risotto! But anyone who's ever traveled to Italy might have tilted their head every time they eat risotto in Korea.
Why is the risotto I'm eating now different from the one I had in Italy?
Chef Kim Milan, who captivated the taste buds of locals while working as a chef at a Michelin two-star restaurant in Milan, Italy, has returned to share the taste of truly authentic Italian risotto.
If "Kim Milan Pasta" corrected common misconceptions about pasta and shattered prejudices, "Kim Milan Risotto" is a risotto bible that explains the A to Z of risotto, which has never been properly introduced before.
When did Italians start eating rice, an Oriental ingredient? Is it okay to make risotto with any variety of rice you have at home? Do you really need to wash rice when making risotto? What types of cheese are often used and paired with risotto? "Kim Milan Risotto" contains everything you need to know about risotto, answering all the questions anyone who's ever tasted risotto has likely had.
20 risotto recipes using ingredients from the land and sea
Kim Milan's tips for even more delicious risotto are abundant!
Beginning with how to make broth, which is the basis of risotto and determines its flavor, and compound butter, which can be used in various Italian dishes, the book introduces twenty risotto recipes using various ingredients from land and sea.
We introduce risottos made with easily available mushrooms, pumpkin, shrimp, and mussels, as well as risottos using lesser-known ingredients like saffron and salted cod, allowing you to experience the diverse world of risotto.
Above all, the ingredient introduction section for each dish is a must-see! It presents the most suitable Italian and Korean rice varieties for risotto, and each recipe provides the necessary ingredient combinations tailored to the characteristics of each variety.
Thanks to this, anyone can now enjoy authentic Italian risotto with perfect texture and perfection by making risotto using Korean rice.
It is full of Kim Milan's own tips that can be applied to all dishes, such as how to prepare the ingredients used in cooking, why each step of cooking should be done this way, what the most common mistakes are, and what to pay attention to during cooking to avoid them.
He worked as a chef in Italy and provided various know-how and information he acquired through his own experience, so that anyone can create delicious dishes on their own.
With “Kim Milan Risotto,” anyone can easily enjoy authentic Italian risotto at home using Korean ingredients.
★★★ Korea's only risotto bible introduced by Chef Milan Kim, the culinary teacher of chefs.
Kim Milan is back, this time with risotto!
The world of authentic Italian risotto, unique in Korea and authentic to the local taste.
When it comes to the most popular Italian dish, most people would say pasta.
So, after pasta, what comes to mind as the quintessential Italian dish? Many people would probably answer like this.
It's risotto! But anyone who's ever traveled to Italy might have tilted their head every time they eat risotto in Korea.
Why is the risotto I'm eating now different from the one I had in Italy?
Chef Kim Milan, who captivated the taste buds of locals while working as a chef at a Michelin two-star restaurant in Milan, Italy, has returned to share the taste of truly authentic Italian risotto.
If "Kim Milan Pasta" corrected common misconceptions about pasta and shattered prejudices, "Kim Milan Risotto" is a risotto bible that explains the A to Z of risotto, which has never been properly introduced before.
When did Italians start eating rice, an Oriental ingredient? Is it okay to make risotto with any variety of rice you have at home? Do you really need to wash rice when making risotto? What types of cheese are often used and paired with risotto? "Kim Milan Risotto" contains everything you need to know about risotto, answering all the questions anyone who's ever tasted risotto has likely had.
20 risotto recipes using ingredients from the land and sea
Kim Milan's tips for even more delicious risotto are abundant!
Beginning with how to make broth, which is the basis of risotto and determines its flavor, and compound butter, which can be used in various Italian dishes, the book introduces twenty risotto recipes using various ingredients from land and sea.
We introduce risottos made with easily available mushrooms, pumpkin, shrimp, and mussels, as well as risottos using lesser-known ingredients like saffron and salted cod, allowing you to experience the diverse world of risotto.
Above all, the ingredient introduction section for each dish is a must-see! It presents the most suitable Italian and Korean rice varieties for risotto, and each recipe provides the necessary ingredient combinations tailored to the characteristics of each variety.
Thanks to this, anyone can now enjoy authentic Italian risotto with perfect texture and perfection by making risotto using Korean rice.
It is full of Kim Milan's own tips that can be applied to all dishes, such as how to prepare the ingredients used in cooking, why each step of cooking should be done this way, what the most common mistakes are, and what to pay attention to during cooking to avoid them.
He worked as a chef in Italy and provided various know-how and information he acquired through his own experience, so that anyone can create delicious dishes on their own.
With “Kim Milan Risotto,” anyone can easily enjoy authentic Italian risotto at home using Korean ingredients.
GOODS SPECIFICS
- Date of issue: February 17, 2023
- Page count, weight, size: 272 pages | 802g | 190*240*20mm
- ISBN13: 9791130697390
- ISBN10: 1130697398
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