Case Quote by Yotam Ottolenghi

Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of…

— Samin Nosrat

“In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and packing them…

— Stacey Ballis

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

— Gael Garcia Bernal

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

— Lidia Bastianich

That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.

— Lidia Bastianich

The slow cooker has a tremendous breadth of uses. I find it supplements regular kitchen equipment, and stands in for things that you might…

— Michele Scicolone

When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star…

— Gregg Wallace

My mom has a rare talent for being able to open up the refrigerator, and with the peas, the leftover eggs, the cream, the…

— Cote de Pablo

As soon as you wanna take away the flavor of anything, just fry it.

— Guy Fieri

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character…

— Yotam Ottolenghi

To me theres nothing nicer than a pan-fried sole and some fresh salad, keep it simple.

— Rick Stein

I have learnt the hard way that ignoring a small fry can be many times harmful.

— Ram Gopal Varma