We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
About Richard Bertinet
Richard Bertinet is a French chef and baker and the author of Pastry, Cook, Crust, and Dough, which was named Best Cookbook of the Year by IACP and Best Baking and Desserts Book by the James Beard Foundation. A native of Brittany in northwest France, Bertinet began his training as a baker at the age of 14. He later moved to London to open The Bertinet Kitchen, chosen as one of the top 10 cooking schools in the world by Gourmet magazine.
Lemon and Thyme Risotto
Apr 09, 2012 by
A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they’ve ever tasted. But don’t just take our word for it…
- Quick Glance
- 30 M
- 30 M
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Prune Rum Custard Cake
Apr 24, 2007 by
Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.